Description
Delicate crepes filled with luscious vanilla cream and fresh raspberries, perfect for brunch or breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 cup fresh raspberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the cream)
Instructions
- Combine the flour, eggs, milk, melted butter, vanilla extract, and sugar in a medium bowl. Whisk until you have a smooth batter. Let it rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour a ladleful of the batter into the skillet and swirl to coat the bottom. Cook for 1-2 minutes until edges lift and bottom is golden.
- Flip the crepe and cook for an additional minute. Repeat with the rest of the batter.
- Beat the heavy cream with powdered sugar and vanilla until soft peaks form.
- Fill each crepe with fresh raspberries and a dollop of vanilla cream, fold, and enjoy!
Notes
Store leftovers in an airtight container for up to 2 days in the fridge. Freeze with parchment paper between crepes for up to a month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg