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Raspberry Vanilla Crepes with Creamy Mascarpone Filling

Two rolled Raspberry Vanilla Crepes with Creamy Filling, dusted with powdered sugar, served on a white plate.
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Make thin, delicate vanilla crepes filled with a rich, sweet mascarpone cream and fresh raspberries.

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 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 8 ounces mascarpone cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup fresh raspberries
  • 1/4 cup raspberry jam or sauce (optional, for topping)

Instructions

  1. Prepare the Crepe Batter: In a bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk the eggs, milk, water, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Whisk in the melted butter. Let the batter rest at room temperature for at least 30 minutes.
  2. Cook the Crepes: Heat a 8-inch non-stick skillet 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 swirling the pan so the batter coats the bottom in a thin, even layer.
  3. Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden. Gently flip the crepe and cook the second side for about 30 seconds. Slide the finished crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly between crepes. You should have about 10 to 12 crepes.
  4. Make the Creamy Filling: In a medium bowl, beat the softened mascarpone cheese, powdered sugar, and vanilla bean paste until smooth and creamy. Do not overmix.
  5. Assemble the Crepes: Lay a crepe flat. Spread about 2 tablespoons of the mascarpone cream over the surface, leaving a small border. Place a few fresh raspberries down the center.
  6. Fold the Crepe: Fold the sides inward over the filling, then roll the crepe tightly from the bottom edge. Place seam-side down on a serving plate.
  7. Serve immediately, dusted with powdered sugar or drizzled with raspberry jam.

Notes

  • For thinner crepes, add an extra tablespoon of water to the batter if it seems too thick after resting.
  • If you do not have vanilla bean paste, use 1 teaspoon of pure vanilla extract instead.
  • You can make the crepes one day ahead and store them layered between parchment paper in the refrigerator.

Nutrition

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