Description
A delicate and elegant layered crepe cake filled with luscious raspberry cream, perfect for any special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 4 cups whole milk
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup raspberries
- 1 teaspoon vanilla extract
Instructions
- Whisk the flour, eggs, milk, melted butter, and salt until smooth.
- Let the batter rest for at least 30 minutes.
- Heat your non-stick skillet over medium heat.
- Cook each crepe until golden brown, about 1-2 minutes per side.
- Prepare the raspberry cream filling by beating heavy cream and powdered sugar until stiff peaks form, then fold in raspberries and vanilla.
- Layer the crepes with raspberry cream in between, finishing with cream on top.
- Chill in the refrigerator for several hours or overnight before serving.
Notes
Make ahead by preparing the crepes and filling a day in advance. Store in the refrigerator for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg