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Thin Vanilla Crepes with Raspberry Sauce

A golden-brown Raspberry Vanilla Crepes folded over a filling of white cream and bright red raspberry sauce.
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Make delicate vanilla crepes filled with a simple homemade raspberry sauce and topped with light vanilla whipped cream.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons melted unsalted butter, plus more for the pan
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries (for sauce)
  • 1/4 cup water (for sauce)
  • 2 tablespoons granulated sugar (for sauce)
  • 1 teaspoon lemon juice (for sauce)
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Crepe Batter: In a bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk the eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Whisk in the melted butter and vanilla extract. Do not overmix; a few small lumps are acceptable. Cover the batter and let it rest in the refrigerator for at least 30 minutes.
  2. Make the Raspberry Sauce: Combine the raspberries, 1/4 cup water, and 2 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat. Cook for about 5 to 7 minutes, stirring occasionally, until the berries break down. Stir in the lemon juice. Press the sauce through a fine-mesh sieve to remove seeds, if desired. Set aside to cool slightly.
  3. Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form. Keep refrigerated until serving.
  4. Cook the Crepes: Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan so the batter thinly coats the bottom surface. Cook for 1 to 2 minutes until the edges are lightly browned. Flip the crepe and cook the other side for about 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly between each crepe.
  5. Assemble and Serve: Lay a crepe flat. Spoon a line of raspberry sauce down the center. Top with a dollop of vanilla whipped cream. Fold the crepe into quarters or roll it up. Serve immediately with extra sauce and cream on the side.

Notes

  • Resting the batter allows the gluten to relax, resulting in more tender crepes.
  • If the batter thickens too much while cooking, whisk in one tablespoon of water or milk to thin it slightly.
  • For a richer vanilla flavor in the batter, substitute 1/4 cup of the milk with heavy cream.

Nutrition

Find it online: https://savorandpin.com/raspberry-vanilla-crepes-recipe/