Irresistible Raspberry Cream Crêpes Recipe in Just 5 Easy Steps
A sweet French-style brunch favorite featuring delicate crêpes filled with fluffy mascarpone cream and topped with fresh raspberry sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 crêpes 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup mascarpone or cream cheese (optional)
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- Extra fresh raspberries
- Powdered sugar for dusting
Instructions
- Blend flour, eggs, milk, butter, sugar, vanilla, and salt in a blender until smooth. Let the batter rest for 15 minutes.
- Heat a nonstick pan over medium heat, lightly grease it, and pour in a thin layer of batter. Cook for 1–2 minutes per side until lightly golden.
- Beat whipping cream with powdered sugar and vanilla until soft peaks form. Fold in mascarpone or cream cheese if using.
- Heat raspberries, sugar, and lemon juice in a small saucepan until thickened into a syrup.
- Fill each crêpe with cream, roll it up, drizzle with raspberry sauce, dust with powdered sugar, and top with fresh berries.
Notes
- Letting the batter rest ensures smooth, tender crêpes.
- Adjust sugar in the raspberry sauce based on tartness preference.
- For a lighter version, skip the mascarpone in the filling.
Nutrition
- Serving Size: 1 crêpe
- Calories: 260
- Sugar: 15g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg