Description
Indulge in the elegant fusion of bright raspberries and rich vanilla cream enveloped in light and fluffy crepes, perfect for brunch gatherings or romantic breakfasts.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tbsp melted butter
- Pinch of salt
- 1 cup heavy cream
- 4 oz mascarpone or cream cheese
- 1 tsp vanilla extract
- 1–2 tbsp powdered sugar (optional)
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Optional: Raspberry coulis or melted chocolate for drizzling
- Optional: Mint leaves for garnish
- Optional: 1 tsp lemon zest
- Optional: 1 tbsp raspberry liqueur
Instructions
- Whisk together the flour, eggs, milk, melted butter, and a pinch of salt in a mixing bowl until smooth. Allow the batter to rest for about 30 minutes.
- Heat a lightly buttered non-stick skillet over medium heat. Pour approximately 1/4 cup of batter into the pan, swirling to cover the bottom. Cook for 1–2 minutes until golden.
- Flip the crepe using a spatula and cook for another minute. Stack cooked crepes on a plate and cover with a clean towel.
- In a separate bowl, whip the heavy cream and mascarpone using an electric mixer, adding vanilla extract and powdered sugar. Whisk until soft peaks form.
- Spoon or pipe the cream onto each crepe, top with raspberries, and gently fold or roll the crepes.
- Dust with powdered sugar and drizzle with coulis or melted chocolate if desired. Serve immediately.
Notes
Crepe batter can be made ahead and stored in the refrigerator. Do not overmix the batter to avoid tough crepes.
Nutrition
- Serving Size: 1 crepe
- Calories: 350
- Sugar: 6g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg