Description
Light, fluffy, and sweetly decadent Raspberry Vanilla Cream Crepes perfect for brunch.
Ingredients
Scale
1 cup all-purpose flour
2 large eggs
1 cup whole milk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 tablespoon sugar
Pinch of salt
Instructions
- In a medium bowl, whisk together the flour, eggs, sugar, and salt. Gradually add in the milk while continuously whisking until smooth. Let the batter rest for about 10 minutes.
- Heat a non-stick skillet over medium heat and melt a little butter. Pour in about 1/4 cup of batter and swirl the pan. Cook for 1-2 minutes until edges lift easily, then flip and cook for another minute until golden.
- In a mixing bowl, combine fresh raspberries, a hint of sugar, and a splash of vanilla. Mash them slightly with a fork.
- Place crepes on a plate, add a spoonful of raspberry filling, and fold. Top with whipped cream or a dollop of Greek yogurt if desired.
- Serve garnished with extra raspberries.
Notes
For a healthier option, use whole wheat flour or almond milk. Ensure to let the batter rest to achieve light crepes.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: crepes, raspberry, brunch, dessert, vanilla
