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Rolled raspberry vanilla cream crepes filled with vanilla cream and fresh raspberries, drizzled with raspberry sauce and dusted with powdered sugar, topped with whipped cream, fresh raspberries, and mint on a white plate.

Raspberry Vanilla Cream Crepes

Elegant and delicate Raspberry Vanilla Cream Crepes featuring thin, buttery pancakes rolled around a rich, fluffy vanilla cream cheese filling and fresh raspberries, topped with a vibrant fruit coulis.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour Spoon and leveled for the batter
  • 1 ½ cups whole milk Room temperature
  • 2 large eggs Room temperature
  • 3 tablespoon butter Melted, plus extra for greasing the pan
  • 8 oz cream cheese Softened to room temperature for the filling
  • 1 cup heavy whipping cream Cold, for the filling
  • ¾ cup powdered sugar Plus extra for dusting on top
  • 2 teaspoon vanilla extract For the rich filling flavor
  • 2 cups fresh raspberries Divided for filling and garnish
  • ¼ cup raspberry coulis Or strained raspberry jam, for drizzling

Equipment

  • 1 Blender Ensures a completely lump-free crepe batter
  • 1 Non-stick skillet 8-inch or 10-inch, for easy flipping
  • 1 Hand mixer For whipping the thick cream cheese filling

Method
 

  1. Blend the flour, milk, eggs, melted butter, a pinch of salt, and a spoonful of sugar in a blender until completely smooth.
  2. Let the blended batter rest in the refrigerator for at least 30 minutes to relax the gluten so the crepes are tender.
  3. Beat the softened cream cheese in a bowl, then add the heavy cream, vanilla, and powdered sugar, whipping until stiff peaks form.
  4. Pour a small amount of batter into a hot, buttered skillet, swirling quickly to coat the bottom in a thin, even layer.
  5. Cook for 1 minute until the edges lift, flip carefully, cook for 30 more seconds, and stack on a warm plate.
  6. Lay a warm crepe flat, pipe a thick line of vanilla cream down the center, and press fresh raspberries into the cream.
  7. Roll the crepe tightly like a cigar, leaving the cream and berries slightly exposed at the ends for a beautiful presentation.
  8. Drizzle with raspberry sauce, dust heavily with powdered sugar, and garnish with whipped cream and a mint sprig before serving.

Notes

Allow the crepe batter to rest in the refrigerator for at least 30 minutes before cooking; this relaxes the gluten and ensures your crepes will be tender and won't tear when rolled.