Can I make the crepe batter the night before?

Yes! The batter actually improves after resting overnight in the refrigerator. Just give it a quick stir before cooking and thin with a little milk if needed.

What's the best pan for making crepes?

A non-stick 8-inch pan works perfectly. Crepe pans are nice but not necessary, just make sure your pan has low sides for easy flipping.

Can I freeze the crepes?

Absolutely! Layer cooked crepes between parchment paper, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before using.

How do I know when to flip the crepe?

Look for lightly golden edges that start to pull away from the pan, and the surface should look set rather than wet. This usually takes 1-2 minutes.

Can I use frozen raspberries?

Yes, but thaw and drain them first to prevent excess moisture from making the crepes soggy. Fresh raspberries provide better texture and flavor.

What if my first few crepes don't turn out well?

This is completely normal! The first crepe or two often stick or cook unevenly as you get the temperature right. Consider them practice rounds and adjust your heat as needed.

Raspberry Vanilla Cream Crepes Recipe for a Perfect Brunch

Description

Raspberry Vanilla Cream Crepes are light, elegant treats filled with sweet vanilla cream and bright raspberries in every delicate bite.

Ingredients

Scale

For the Crepes:

1 cup all-purpose flour
1½ cups whole milk
3 large eggs
2 tablespoons melted butter
2 tablespoons granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
Butter or oil for cooking

For the Vanilla Cream Filling:

1 cup heavy cream
8 oz cream cheese, softened
⅓ cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon lemon zest (optional)

For the Raspberry Topping:

2 cups fresh raspberries
3 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

Substitution Ideas:

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend
Dairy-free: Use coconut milk and coconut cream, plus vegan butter
Lower sugar: Reduce sugar by half and add stevia to taste
Vegan: Use plant milk, aquafaba (3 tablespoons per egg), and vegan cream cheese

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Instructions

1. Make the Crepe Batter
Whisk flour and salt in a bowl. In another bowl, mix milk, eggs, melted butter, sugar, and vanilla. Gradually whisk wet ingredients into dry until smooth and thin (like heavy cream). Rest batter for 30 minutes.

2. Prepare the Vanilla Cream
Whip heavy cream to soft peaks. In a separate bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth. Gently fold in whipped cream. Chill until ready to use.

3. Prepare the Raspberry Topping
Toss raspberries with sugar, lemon juice, and cornstarch. Let sit 10 minutes. For a thicker topping, warm gently in a saucepan for 2–3 minutes until slightly thickened.

4. Cook the Crepes
Heat a lightly buttered nonstick pan over medium heat. Pour about ¼ cup batter into the pan, swirling to coat. Cook 1–2 minutes until set and lightly golden, flip, and cook 30 seconds more. Stack with parchment between crepes.

5. Assemble and Serve
Spread vanilla cream down the center of each crepe, top with raspberries, then fold or roll. Serve immediately with extra berries and powdered sugar.

Prep Time: 20m
Cook Time: 25m
Category: Dessert
Cuisine: French-inspired

Nutrition

Calories: 420 calories
Fat: 28g
Carbohydrates: 38g
Fiber: 4g
Protein: 12g