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Raspberry Vanilla Cream Crepes

Delightful Raspberry Vanilla Cream Crepes for Brunch Bliss

These Raspberry Vanilla Cream Crepes are a delightful brunch treat, combining the smooth richness of vanilla cream with the tart pop of fresh raspberries.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 crepes
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour blend
  • 2 large Eggs Essential for structure, cannot be easily substituted
  • 1 cup Milk Can use almond milk or other non-dairy options
  • 2 tablespoons Melted Butter Coconut oil can be used as a dairy-free alternative
  • 1 pinch Salt Enhances the flavor of the crepes
For the Vanilla Cream Filling
  • 1 cup Heavy Cream Can substitute with coconut cream for a lighter option
  • 1/2 cup Mascarpone or Cream Cheese Greek yogurt can be used for a lighter version
  • 1 teaspoon Vanilla Extract Using pure vanilla extract is recommended
  • 1-2 tablespoons Powdered Sugar Optional for sweetness
For Topping and Garnish
  • 1 cup Fresh Raspberries Can substitute with strawberries, blueberries, or seasonal fruit
  • 1-2 tablespoons Powdered Sugar for Dusting Optional for aesthetic purposes
  • Optional Flavor Boosters Lemon zest or raspberry liqueur to taste

Equipment

  • Mixing Bowl
  • non-stick skillet or crepe pan
  • electric mixer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together flour, eggs, milk, and melted butter until smooth. Add a pinch of salt. Cover and let rest for 30 minutes.
  2. Heat a skillet over medium heat and grease lightly. Pour 1/4 cup of batter, swirl to create a thin layer, and cook for 1-2 minutes until edges lift. Flip and cook for 1 minute. Stack cooked crepes.
  3. In a mixing bowl, combine heavy cream, mascarpone, and vanilla extract. Optionally, add powdered sugar. Whip until soft peaks form, avoiding overwhipping.
  4. Take one cooked crepe, fill it with vanilla cream, and top with raspberries. Fold or roll the crepe. Repeat for all crepes.
  5. Dust assembled crepes with powdered sugar. Optionally drizzle with coulis or melted chocolate. Serve warm.

Nutrition

Serving: 1crepeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, assemble crepes just before serving to keep them fresh and visually appealing.

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