Description
Delicious and light crepes filled with whipped cream and fresh raspberries, perfect for a relaxing brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 cup fresh raspberries
- 1 cup heavy cream
- Powdered sugar for dusting
Instructions
- Whisk together the flour, eggs, milk, melted butter, vanilla extract, and sugar until smooth.
- Heat a non-stick skillet over medium heat and pour in a small amount of batter, tilting the pan to spread it thinly.
- Cook for 1-2 minutes until the edges lift and the bottom is golden brown, then flip and cook for an additional minute.
- Repeat with the remaining batter.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Serve the crepes filled with whipped cream and top with fresh raspberries.
- Dust with powdered sugar before serving.
Notes
For a lighter version, you can use almond milk and low-fat cream. Letting the batter rest for ten minutes can help achieve a smoother consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: crepes, raspberry, dessert, brunch, whipped cream