Description
A stack of thin, golden crepes filled with light vanilla whipped cream and bright, tart raspberries makes a simple dessert feel special.
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 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