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Raspberry Vanilla Cream Crepes

Raspberry Vanilla Cream Crepes for Your Perfect Brunch Delight

Delight your guests with Raspberry Vanilla Cream Crepes, a simple yet elegant dish perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 crepes
Course: Desserts
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 pieces Eggs Use flax eggs for a vegan option.
  • 1.5 cups Milk Almond or oat milk can be used as dairy alternatives.
  • 2 tablespoons Melted Butter Coconut oil serves as a great dairy-free substitute.
  • 1 pinch Salt Enhances overall flavor in the batter.
For the Vanilla Cream Filling
  • 1 cup Heavy Cream Greek yogurt can lighten it but alters the taste.
  • 0.5 cups Mascarpone or Cream Cheese Swap cream cheese for ricotta for a unique flavor.
  • 1 teaspoon Vanilla Extract Provides aromatic sweetness to the cream.
  • cups Powdered Sugar Optional; can be omitted for a less sweet option.
For Assembly
  • 1 cup Fresh Raspberries Substitute with strawberries, blueberries, or peaches for variation.

Equipment

  • Non-stick Pan
  • Mixing Bowl
  • Hand mixer
  • Spatula

Method
 

Prep the Batter
  1. In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 2 eggs, 1 ½ cups of milk, 2 tablespoons of melted butter, and a pinch of salt until smooth and lump-free. Allow the batter to rest for 30 minutes at room temperature.
Cook Crepes
  1. Heat a lightly buttered non-stick pan over medium heat. Pour about ¼ cup of the batter into the center and quickly swirl the pan. Cook for 1–2 minutes until edges lift and bottom is golden, then flip and cook for another 30–60 seconds.
Make Vanilla Cream
  1. In a mixing bowl, combine 1 cup of heavy cream, ½ cup of mascarpone cheese, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
Assemble Crepes
  1. On each crepe, spoon or pipe the vanilla cream and add fresh raspberries. Fold each crepe in half or roll them up snugly.
Finishing Touches
  1. Dust the assembled crepes with powdered sugar and drizzle with raspberry coulis or melted chocolate.

Nutrition

Serving: 1crepeCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Allowing the batter to rest is crucial for achieving tender crepes. Use a quality non-stick pan for even cooking. Serve assembled crepes immediately for the best taste.

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