Description
A delicate dessert featuring layers of soft crepes and luscious raspberry cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup raspberry puree
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish
Instructions
- Prepare the Crepe Batter: In a mixing bowl, combine the flour, eggs, milk, melted butter, sugar, and salt. Whisk vigorously until the mixture is smooth and free of lumps.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Pour in a ladle of batter, swirling to cover the bottom of the skillet. Cook until the edges lift and the surface is set, about 1–2 minutes, then flip and cook the other side until lightly golden. Repeat with remaining batter.
- Make the Raspberry Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold in the raspberry puree, powdered sugar, and vanilla extract.
- Layer: Lay one crepe on a serving plate, spread with a dollop of raspberry cream, and stack crepe after crepe until all are used.
- Chill and Set: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish and Serve: Top with fresh raspberries, slice, and serve with a smile.
Notes
Make the crepes a day ahead and assemble right before serving. Substitute heavy cream with coconut cream for a plant-based option.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg