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Raspberry Vanilla Cream Crepes – Light, Fluffy & Sweetly Decadent

Indulge in these Raspberry Vanilla Cream Crepes! Soft, delicate crepes are filled with luscious vanilla cream and fresh raspberries for a sweet, elegant treat. Perfect for brunch, dessert, or a special occasion breakfast that will impress family and friends.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dessert
Cuisine Brunch, French-inspired, Patisserie
Servings 4 (2–3 crepes per person)
Calories 280 kcal

Equipment

  • Non-stick crepe pan or skillet
  • Mixing bowls
  • Whisk
  • Spatula
  • Blender or hand mixer
  • Measuring cups & spoons
  • Optional: piping bag, fine sieve for powdered sugar, small saucepan for coulis

Ingredients
  

Crepe Batter:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp melted butter
  • Pinch of salt

Vanilla Cream Filling:

  • 1 cup heavy cream
  • 4 oz mascarpone or cream cheese
  • 1 tsp vanilla extract
  • 1–2 tbsp powdered sugar (optional)

Fruit & Garnish:

  • 1 cup fresh raspberries
  • Powdered sugar for dusting
  • Optional: raspberry coulis or melted chocolate, mint leaves

Optional Flavor Boosters:

  • 1 tsp lemon zest
  • 1 tbsp raspberry liqueur

Instructions
 

  • Prep Batter: Whisk flour, eggs, milk, melted butter, and salt until smooth. Rest 30 minutes.
  • Cook Crepes: Heat lightly buttered pan over medium heat. Pour a thin layer, cook 1–2 minutes per side until lightly golden. Stack and cover to keep warm.
  • Make Vanilla Cream: Whip heavy cream with mascarpone and vanilla (and sugar if using) until soft peaks form.
  • Assemble Crepes: Spoon or pipe cream onto each crepe. Add fresh raspberries. Fold or roll crepes.
  • Finishing Touches: Dust with powdered sugar, drizzle raspberry coulis or chocolate, garnish with mint. Serve immediately.
  • Tip: Keep cooked crepes warm under a towel; assemble just before serving for freshness.

Notes

  • Storage: Crepes can be cooked ahead and stored in the fridge for 1–2 days; keep cream separate until assembly.
  • Fruit swaps: Strawberries, blueberries, blackberries, or peaches work well.
  • Cream alternatives: Greek yogurt can replace mascarpone for lighter filling.
  • Make-ahead: Stack crepes with parchment paper; assemble before serving.
  • Extra indulgence: Add chocolate drizzle or a splash of liqueur to the cream.
Keyword brunch desserts, French crêpes, fruit crepes, Raspberry crepes, sweet crepes, vanilla cream crepes