These raspberry crepes are absolutely delicious filled with homemade whipped cream, a delicious raspberry sauce made with fresh raspberries, and stuffed into light and airy homemade crepes.
Have you ever made your own homemade crepes? If you haven’t, then you’re missing out. If you’re anything like I used to be, you might not have made them because they’re so intimidating. These dainty little breakfast treats are often said to be incredibly difficult to make, but they are actually not that hard at all. They definitely have a reputation that’s not so well earned as we all think.
I’ve been making crepes for a long time. I first had them for breakfast while on vacation, and I loved them so much, I decided I needed to make them a regular recipe in my breakfast rotation. What surprised me was how easy they were to make. I had always heard that crepes were just about the hardest breakfast food you’d ever try to make, but I found that they’re not that difficult at all, which is why I wanted to share this recipe with all of you.
Raspberry Crepes
These delicious raspberry crepes are just about as beautiful as they are delicious. Light, airy crepes are wrapped around a filling of homemade whipped cream and raspberry sauce. Every bite is filled with delicious fruity flavors and sweet, airy whipped cream along with, of course, the delicious flavor of the crepes surrounding that sweet filling. It’s basically dessert for breakfast, and it’s oh, so good.
Why You’ll Love This Recipe
- These are so easy to make! Forget everything you’ve ever heard about how hard crepes are to make. They’re not!
- They make the perfect sweet breakfast or brunch.
- Are they breakfast? Are they dessert? They’re both!
- This recipe is made with only simple ingredients. There are no hoops to jump through, here.
Raspberry Crepes Tips and Variations
This is an easy recipe to make, but I have a couple of tips to make sure you have no hiccups when you try it. I also have some tasty variations here that I think you’ll love.
Tips
- Use nonstick spray rather than melted butter when making your crepes. This ensures that the entire surface of the pan is completely coated, which is key.
- Use a round, swishing motion to gently coat the entire bottom of your pan evenly with crepe batter.
- When making your whipping cream, beat until stiff peaks form. Stiff peaks are peaks that stand up when you pull your mixer away and don’t recede back into the whipped cream.
Variations
- Use any of your favorite berries like blueberries, raspberries, strawberries, blackberries, and the like.
- Peaches work well for this recipe.
- Try finely diced apples with some cinnamon and nutmeg to make the filling.
Raspberry Crepes Frequently Asked Questions
If you have questions about these raspberry crepes, then I have answers. The following FAQ answers the most commonly asked questions about this recipe.
What are crepes?
Crepes are very thin pancakes. They were invented in Brittany in western France in the 13th century.
What is the difference between a crepe and a pancake?
Pancakes are smaller and much thicker, while crepes are very thin and wide.
Can you make crepes ahead of time?
Absolutely. You can make them the day before and then heat them up for breakfast.
How do you reheat crepes?
Brush the bottom of a nonstick skillet with a bit of melted butter or spray it with non-stick spray, then toast the crepes on medium heat for about 30 seconds.
Can you freeze crepes?
Yes. Stack your unfilled crepes in layers with wax paper between each layer in an air-tight, freezer-safe container. Freeze for up to 4 months.
How do you defrost crepes?
To defrost crepes, place them in the refrigerator overnight.
How to Store Raspberry Crepes
Store your crepes and filling separately. Place the crepes in an air-tight container stacked in layers with wax paper between each layer and refrigerate for up to 3 days. The filling and whipped cream will last for about the same amount of time. For longer storage, freeze them for up to 4 months using the method mentioned above.
Raspberry Crepes Ingredients
It only takes a few simple ingredients to make the crepes, raspberry sauce, and whipped cream. You’ll have most of the ingredients in your kitchen already.
For the Crepes
- Large ggs
- Sugar
- Vanilla
- Cinnamon
- Salt
- Whole milk
- All purpose flour
- Butter
For the Raspberry Sauce
- Fresh raspberries
- Sugar
- Lemon juice
- Water
- Cornstarch
For the Whipped Cream
- Heavy cream
- Sugar
- Vanilla extract
How to Make Raspberry Crepes
These crepes are much easier to make than you might think. It only takes a few steps to make them.
Step 1: Make the Raspberry Sauce
Add raspberries, sugar, lemon juice, and 2 tablespoons of water to a small saucepan over medium heat. Stir and bring to boil for 3 to 4 minutes. Then, mix 1 tablespoon each of water and cornstarch together in a small bowl. Add the slurry to the saucepan and cook until thickened. Remove the sauce from the heat while cooking the crepes.
Step 2: Mix the Crepe Batter
Whisk eggs in a medium bowl. Then, add the remaining crepe batter ingredients. Beat on medium speed with an electric mixer until combined.
Step 3: Make the Crepes
Heat a crepe or frying pan over medium heat. Spray it with nonstick spray and add ½ cup of the crepe batter. Gently rotate the pan around and from side to side to evenly coat the bottom of the pan. Cook the crepe for 1 to 2 minutes or until the edges begin to brown. Then, flip the crepe and cook for an additional minute. Remove the crepe from the pan and place it on a plate.
Step 4: Make the Whipped Cream
Combine the heavy cream, sugar, and vanilla in a medium bowl and beat on high speed until stiff peaks form.
Step 5: Assemble the Crepes
Add a thin layer of raspberry sauce to a crepe. Then, add whipped cream. Roll the crepe around the filling and sprinkle it with powdered sugar. Repeat until all crepes are made.
Try This Delicious Raspberry Crêpe Recipe Today
These raspberry crepes are so easy to make and absolutely delicious, and they make the perfect weekend breakfast or brunch. These delicious thin pancakes are basically dessert for breakfast, and that’s always a good thing in my book. Give this one a try, and I know you’ll find yourself making it again and again.
Looking for More Delicious Raspberry Desserts?
Raspberry Pretzel Salad – This pretzel salad is filled with a sweet cream and cool whip mixture, topped with raspberry Jello with fresh raspberries mixed into the Jello. Satisfies both the sweet and salty cravings.
Frozen Raspberry Dessert – This frozen dessert has a graham cracker crust, is made with fresh raspberries, a delicious sweet cream cheese mixture that freezes up extremely well, then topped with cool whip and crushed graham crackers. The perfect summer dessert recipe.
Raspberry Dessert Wontons – These delicious dessert wontons are filled with a sweet cream cheese mixture and a fresh raspberry filling, fried to golden perfection and dusted with powdered sugar.
And, here are some Raspberry Cream Cheese Bites from our other blog, Great Grub, Delicious Treats, that you’ll enjoy too!
Raspberry Crepes with Whipped Cream
Ingredients
For the Crepes
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 cups milk
- 1 cup flour
- 1 tablespoon butter
For the Raspberry Sauce
- 12 ounces fresh raspberries
- ¼ cup sugar
- 2 teaspoon lemon juice
- 3 tablespoon water, divided
- 1 tablespoon corn starch
For the Whipped Cream
- 2 cups heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla
Instructions
For the Raspberry Sauce
- In a small saucepan, over low to medium heat, add raspberries, sugar, lemon juice, and 2 tablespoons of water. Stir and bring to a boil.
- Let boil for 3-4 minutes.
- In a small bowl, mix 1 tablespoon water and cornstarch together.
- Add to saucepan and stir to combine and cook until thickened.
- Remove from heat while cooking crepes.
For the Crepes
- In a medium bowl, whisk eggs and then add remaining ingredients. Beat on medium speed using an electric mixer.
- Heat crepe pan, or frying pan, over medium heat.
- Spray pan with nonstick cooking spray and add ½ cup of mixture to pan and rotate around from side to side to cover the bottom of the pan.
- Cook for approximately 1-2 minutes or until edges start to brown.
- Flip over and cook for an additional minute.
For the Whipped Cream
- In a medium bowl, add heavy cream, sugar and vanilla.
- Beat on high speed until stiff peaks form.
Assemble the Crepes
- Take one crepe at a time and add a thin layer of raspberry sauce.
- Next, add whipped cream.
- Roll each crepe and then sprinkle with powdered sugar.
Here are a couple pics that are perfect to pin to your favorite Pinterest boards.
