Description
Delicate crepes filled with velvety vanilla cream and topped with fresh raspberries, perfect for a leisurely brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Honey for drizzling
Instructions
- Whisk together the flour, eggs, milk, melted butter, and vanilla extract until the batter is smooth and silky. Let the mixture rest for about 30 minutes.
- Heat a non-stick skillet over medium heat and lightly coat with butter or oil.
- Pour in a ladle of batter and swirl gently to coat the bottom evenly.
- Cook for 1-2 minutes until the edges lift and turn golden brown, then flip and cook for an additional minute.
- Beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Lay one crepe on a plate, spread vanilla cream, and top with fresh raspberries.
- Fold the crepes gently, dust with powdered sugar, and drizzle with honey before serving.
Notes
Make the crepes a day ahead and store between parchment paper. These are versatile and can be customized with other fruits.
Nutrition
- Serving Size: 2 crepes
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 92mg