Description
A stunning dessert made of delicate crepes layered with luscious raspberry cream filling, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 cup heavy cream
- 1/2 cup raspberry puree
- 1/4 cup powdered sugar
- Fresh raspberries for garnish
Instructions
- Whisk together the flour, eggs, milk, melted butter, and sugar until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan and cook until the edges lift. Flip and cook for another minute. Repeat with remaining batter.
- Whip the heavy cream until soft peaks form. Gradually add the powdered sugar and whip until stiff peaks form.
- Fold the raspberry puree into the whipped cream until combined.
- Assemble the cake by layering crepes and raspberry cream, finishing with a crepe on top.
- Refrigerate for at least 2 hours before serving. Garnish with fresh raspberries.
Notes
You can prepare the crepes and raspberry cream a day in advance. Store leftover cake in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg