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Raspberry Crepes with Whipped Cream

Raspberry Crepes with Whipped Cream are an absolutely delicious way to bring crepes right to your breakfast table.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: French
Keyword: Crepes, Raspberry Crepes
Servings: 8 Crepes
Author: Deliciously Seasoned

Ingredients

For the Crepes

  • 2 eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon
  • 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.