Raspberry Vanilla Cream Crepes
These Raspberry Vanilla Cream Crepes are light, fluffy, and sweetly decadent. Perfect for breakfast or dessert.
Equipment
- Mixing bowl
- Skillet
Ingredients
For the Crepes
- 1 cup All-purpose flour Use a gluten-free blend for a gluten-free option.
- 1 cup Milk Whole milk is best; use almond or oat milk for dairy-free.
- 2 large Eggs Use flax eggs for a vegan option.
- 1 teaspoon Vanilla extract Consider vanilla bean paste for a stronger flavor.
For the Filling
- 1 cup Raspberries Use fresh or thawed frozen raspberries.
- 1 cup Heavy cream Substitute with coconut cream for a non-dairy option.
- 2 tablespoon Powdered sugar Use a sugar substitute for a lower-sugar option.
Instructions
- In a mixing bowl, combine all-purpose flour, milk, eggs, and vanilla extract. Whisk until smooth.
- Heat a skillet over medium heat and pour a small amount of batter, swirling to coat the bottom. Cook until set, then flip and cook the other side.
- In another bowl, whip heavy cream with powdered sugar until soft peaks form. Add raspberries and gently fold in.
- Place the cream filling in each crepe, fold, and serve warm.
Notes
You can customize the filling with other fruits or flavored extracts.