Description
Bright, thin crepes filled with sweet whipped cream and tart raspberries, perfect for breakfast, brunch, or a simple dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup fresh raspberries
- 1 cup whipped cream
- Powdered sugar for dusting
Instructions
- In a mixing bowl, whisk together flour, eggs, milk, sugar, vanilla extract, and melted butter until smooth. Aim for a thin, lump-free batter.
- Let the batter rest for 10–30 minutes in the fridge for a smoother texture and fewer tears when cooking. Stir gently before cooking.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladleful of batter into the skillet, quickly tilt and swirl to coat the bottom in a thin layer. Cook for 1–2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute. Transfer the crepe to a plate and repeat with remaining batter.
- To assemble, spread whipped cream on one half of each crepe, top with fresh raspberries, then fold the crepe over. Dust with powdered sugar before serving.
Notes
Serve warm or at room temperature, and drizzle with honey or melted chocolate for an elegant finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 490
- Sugar: 11g
- Sodium: 95mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 186mg