Description
Light, fluffy, and sweetly decadent crepes filled with vanilla cream and fresh raspberries.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- Pinch of salt
- 1 cup heavy cream
- 4 ounces mascarpone or cream cheese
- 1 teaspoon vanilla extract
- 1-2 tablespoons powdered sugar (optional)
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Optional toppings: raspberry coulis or melted chocolate, mint leaves, 1 teaspoon lemon zest, 1 tablespoon raspberry liqueur
Instructions
- Prepare the batter: Whisk together the flour, eggs, milk, melted butter, and salt until smooth. Allow it to rest for 30 minutes.
- Cook the crepes: Heat a lightly buttered pan over medium heat. Pour a thin layer of batter and swirl to cover the bottom. Cook for 1-2 minutes per side until lightly golden. Stack and cover the crepes to keep warm.
- Make the vanilla cream: In a mixing bowl, whip the heavy cream with the mascarpone and vanilla extract (add sugar if desired) until soft peaks form.
- Assemble crepes: Spoon or pipe the vanilla cream onto each crepe. Add fresh raspberries and fold or roll the crepes as desired.
- Finishing touches: Dust with powdered sugar and drizzle with raspberry coulis or melted chocolate. Garnish with mint leaves for an extra touch of elegance.
Notes
Allow the batter to rest for better texture. Experiment with different fillings for variety.
