Description

These Raspberry Vanilla Cream Crepes are light, fluffy, and decadently sweet, perfect for a delightful breakfast or dessert. Thin, tender crepes are filled with a luscious vanilla cream cheese filling and topped with fresh raspberries, powdered sugar, and optional garnishes like raspberry coulis or mint leaves for a fresh, elegant presentation.

Ingredients

Scale

Crepe Batter

1 cup all-purpose flour
2 large eggs
1 cup milk
2 tbsp melted butter
Pinch of salt

Vanilla Cream Filling

1 cup heavy cream
4 oz cream cheese
1 tsp vanilla extract
1–2 tbsp powdered sugar (optional)

Fruit & Garnish

1 cup fresh raspberries
Powdered sugar for dusting
Optional: raspberry coulis or melted chocolate
Optional: mint leaves

Optional Flavor Boosters

1 tsp lemon zest

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crepe batter: Whisk together the all-purpose flour, eggs, milk, melted butter, and a pinch of salt until the batter is completely smooth with no lumps. Cover and let it rest for 30 minutes to allow the flour to properly hydrate and the batter to thicken slightly.
Cook the crepes: Heat a non-stick skillet over medium heat. Pour approximately 1/4 cup of the rested batter into the skillet, quickly swirling the pan to spread the batter into a thin, even layer. Cook the crepe until the edges start to lift and the bottom turns a light golden brown, about 1-2 minutes. Flip it gently and cook the other side for an additional minute. Remove and set aside; repeat with the remaining batter.
Prepare the vanilla cream filling: In a clean bowl, whip the heavy cream together with the powdered sugar until soft peaks form. Carefully fold in the softened cream cheese and vanilla extract until the mixture is smooth and creamy, without deflating the whipped cream.
Assemble the crepes: Spoon a generous amount of the vanilla cream filling onto the center of each crepe. Fold or roll the crepes as desired. Dust the tops with powdered sugar and garnish with fresh raspberries. Optionally, drizzle with raspberry coulis or melted chocolate and decorate with mint leaves for an elegant finish.

Notes

Letting the batter rest helps create light and tender crepes.
Use a non-stick skillet or crepe pan for best results and easy flipping.
Ensure cream cheese is softened to prevent lumps in the filling.
Optional lemon zest can be added to the batter or filling for a fresh citrus note.
Serve immediately for the best texture, or refrigerate filled crepes for up to 1 day.