Indulgent Raspberry Vanilla Cream Crepes Recipe
Indulgent Raspberry Vanilla Cream Crepes combine thin, delicate crepes with a luscious vanilla-infused mascarpone cream and fresh raspberries. These elegant crepes are perfect for a special breakfast, brunch, or dessert, offering a delightful balance of creamy richness and fruity freshness.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8-10 crepes 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
Crepe Batter
- 1 cup All-Purpose Flour (substitute with gluten-free flour for a gluten-free option)
- 2 large Eggs (adds richness to the batter)
- 1.5 cups Milk (whole milk for extra creaminess)
- 2 tablespoons Melted Butter (ensures the crepes are light and pliable)
- 1 pinch Salt (enhances the flavors)
Filling
- 1 cup Heavy Cream (forms the base of the filling)
- 0.5 cup Mascarpone or Cream Cheese (adds a creamy texture)
- 1 teaspoon Vanilla Extract (infuses authentic vanilla flavor)
- Powdered Sugar (optional, for sweetness, to taste)
- Fresh Raspberries (ripe berries yield the best flavor, about 1 cup or to preference)
Optional Enhancements
- Lemon Zest (for brightness)
- Raspberry Liqueur (to intensify raspberry flavor)
- Mint Leaves (for garnish)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, eggs, milk, melted butter, and a pinch of salt until the mixture is smooth and free of lumps. Allow the batter to rest for 30 minutes at room temperature to hydrate the flour and improve texture.
- Cook the Crepes: Heat a skillet or non-stick pan over medium heat and lightly coat with butter. Pour approximately 1/4 cup of batter into the skillet, swirling the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the edges lift and the underside is lightly golden, then carefully flip and cook the other side briefly until done. Transfer the cooked crepe to a plate and repeat with remaining batter.
- Prepare the Vanilla Cream Filling: In a separate bowl, combine the heavy cream, mascarpone or cream cheese, vanilla extract, and powdered sugar to taste. Using a hand mixer or whisk, whip the mixture until soft peaks form, creating a light and creamy filling.
- Assemble the Crepes: Take one cooked crepe and spoon or pipe a generous amount of the vanilla cream onto one half. Add fresh raspberries on top of the cream, then fold the crepe over the filling to create a half-moon shape.
- Serve and Garnish: Dust the folded crepes with powdered sugar for an elegant finish. Optionally, serve with raspberry coulis or melted chocolate and garnish with fresh mint leaves and lemon zest for added aroma and flavor.
Notes
- Resting the batter is essential to avoid tearing and to achieve a tender crepe.
- Use a non-stick or well-seasoned skillet to ensure easy flipping.
- For a gluten-free version, substitute regular flour with an equal amount of gluten-free flour blend.
- Adjust sweetness in the cream filling by adding powdered sugar gradually to taste.
- Fresh, ripe raspberries provide the best natural sweetness and tartness.
- Crepes are best served immediately but can be gently reheated on low heat if needed.
Keywords: raspberry crepes, vanilla cream crepes, mascarpone crepes, French dessert, crepe recipe, easy crepes, fresh raspberry dessert
