A stack of thin, golden crepes filled with light vanilla whipped cream and bright, tart raspberries makes a simple dessert feel special. These Raspberry Vanilla Cream Crepes are silky, slightly sweet, and fragrant with vanilla. The crepes are soft and slightly crisp at the edges, the whipped cream is airy and smooth, and the raspberries add a pop of color and a fresh tang. For a contrasting savory course to pair on a brunch menu, try this baked cod with coconut lemon cream sauce for an easy main dish that complements fruity sweets.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 4 (about 2 crepes per person)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (assuming 4 servings):
- Calories per serving: 500 kcal
- Protein: 11 g
- Carbohydrates: 39 g
- Fat: 33 g
- Fiber: 3 g
- Sugar: 13 g
- Sodium: 125 mg
Why Make This Raspberry Vanilla Cream Crepes
These crepes are quick, elegant, and versatile. They come together from pantry staples and fresh fruit in under 30 minutes. The crepes are thin and tender, the vanilla cream is light and fluffy, and the raspberries add bright acidity that balances the sweetness. They’re perfect for a relaxed weekend brunch, an easy dessert after a weeknight meal, or a pretty dish to bring to a gathering.
How to Make Raspberry Vanilla Cream Crepes
This recipe focuses on simple technique: a smooth batter, a hot non-stick pan, and a gently whipped cream. Work quickly when cooking each crepe so they stay delicate and even.
Ingredients:
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 heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract (for cream)
Directions:
Step 1: Preparation
In a bowl, whisk together flour, eggs, milk, sugar, vanilla, and melted butter until smooth. Let the batter rest for 5–10 minutes to relax the gluten and remove bubbles. Resting helps crepes cook thin and tender.
Step 2: Mixing
Check the batter for consistency — it should be thin and pourable like heavy cream. If it seems too thick, whisk in a tablespoon of milk. Strain the batter through a fine mesh if you see lumps for an ultra-smooth result.
Step 3: Cooking
Heat a non-stick skillet over medium heat and lightly brush with butter. Pour in 1/4 cup of batter and quickly swirl to coat the pan in a thin layer. Cook until the edges lift and the bottom is lightly golden, about 30–45 seconds, then flip and cook for another 20–30 seconds. Repeat until batter is used, stacking crepes on a plate and covering lightly with a towel to keep warm.
Step 4: Finishing
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread a layer of whipped cream on each crepe and top with fresh raspberries. Roll or fold the crepes and serve immediately. Garnish with a few extra raspberries and a dusting of powdered sugar if desired.
How to Serve Raspberry Vanilla Cream Crepes
Serve warm or at room temperature. For brunch, plate two crepes per person with a small side of mixed berries and a drizzle of maple syrup or honey. For dessert, add a scoop of vanilla ice cream or a light sprinkle of toasted almonds for crunch. The contrast of warm crepes and cool whipped cream is delightful.
How to Store Raspberry Vanilla Cream Crepes
- Unfilled crepes: Stack with parchment between each, wrap tightly, and refrigerate up to 2 days or freeze up to 2 months. Thaw in the fridge before use.
- Whipped cream: Store in an airtight container in the fridge for up to 24 hours; it may lose some volume.
- Assembled crepes: Best eaten the same day. If you must store, refrigerate for up to 1 day; the cream may soften the crepe and raspberries may release juice.
Reheat gently in a warm oven (250°F / 120°C) for a few minutes if desired.
Expert Tips for Perfect Raspberry Vanilla Cream Crepes
- Use room-temperature eggs and milk for a smoother batter.
- Rest the batter 5–10 minutes to reduce bubbles and make tender crepes.
- Keep the pan at medium heat; too hot will brown crepes too fast and too cool will leave them pale and sticky.
- Swirl the batter quickly to form an even thin layer — practice makes perfect.
- Lightly butter the pan between crepes but wipe excess with a paper towel to avoid greasy spots.
- If the batter thickens while cooking, whisk in a tablespoon of milk to loosen it.
- Gently fold raspberries into the whipped cream if you want pockets of fruit throughout, but fold lightly to avoid crushing berries.
- Substitute milk with oat or almond milk for a dairy-light crepe batter; note texture will change slightly.
- For a lighter filling, fold a little mascarpone into the whipped cream.
Delicious Variations
- Lemon-Raspberry: Add 1 teaspoon lemon zest to the batter and a squeeze of lemon over raspberries for a brighter flavor.
- Chocolate-Hazelnut: Spread a thin layer of hazelnut spread inside the crepe before adding cream and raspberries.
- Banana & Honey: Swap raspberries for sliced bananas and drizzle with honey; add toasted walnuts for crunch.
- Citrus Whipped Cream: Add 1 teaspoon orange zest to the whipped cream for a citrusy lift.
- Vegan Option: Use a plant-based milk and replace heavy cream with chilled coconut cream whipped with powdered sugar.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes. You can mix the batter and refrigerate in a covered container for up to 24 hours. Give it a gentle whisk before cooking to recombine any separation.
Q: Why are my crepes tearing?
A: Tearing usually means the pan is too hot or the batter is too thick. Lower the heat slightly and thin the batter with a tablespoon of milk. Also ensure the pan surface is smooth and not scratched.
Q: How do I stop whipped cream from becoming watery?
A: Chill the bowl and beaters before whipping. Don’t over-whip; stop when you reach soft or medium peaks. Adding a small amount of mascarpone or stabilizer (1 teaspoon cornstarch per cup) can help if you need it to hold longer.
Q: Can I use frozen raspberries?
A: Yes, but thaw and drain excess liquid first to avoid soggy crepes. Pat dry gently with paper towels.
Q: How many crepes will this batter make?
A: Expect about 8 crepes using 1/4 cup of batter per crepe. Serving size listed assumes 2 crepes per person.
Q: Can I make this gluten-free?
A: Substitute a 1:1 gluten-free flour blend for all-purpose flour. Let the batter rest a bit longer; texture may be slightly different but still delicious.
Conclusion
These Raspberry Vanilla Cream Crepes bring together soft, thin pancakes, airy vanilla cream, and bright raspberries for a simple yet elegant treat. They’re fast to make, look beautiful on the plate, and taste of warm vanilla with a fresh, tart finish. For another take on this classic, see this Raspberry Vanilla Cream Crepes | Cooking on the Front Burner for comparison and extra ideas. Give them a try — once you master the thin swirl in the pan, you’ll find crepes fit for any meal or celebration.
Print
Raspberry Vanilla Cream Crepes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A stack of thin, golden crepes filled with light vanilla whipped cream and bright, tart raspberries makes a simple dessert feel special.
Ingredients
- 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 heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Instructions
- In a bowl, whisk together flour, eggs, milk, sugar, vanilla, and melted butter until smooth. Let the batter rest for 5-10 minutes.
- Check the batter for consistency — it should be thin and pourable. Strain if lumpy.
- Heat a non-stick skillet over medium heat and lightly brush with butter. Pour in 1/4 cup of batter and swirl to coat. Cook until edges lift, about 30-45 seconds, then flip and cook for another 20-30 seconds.
- Stack crepes on a plate and keep them warm. In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream on each crepe, top with raspberries, roll or fold, and serve immediately.
Notes
Use room-temperature eggs and milk for a smoother batter. To make gluten-free, substitute a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 500
- Sugar: 13g
- Sodium: 125mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 180mg
