French Cream Crepes with Raspberry Sauce
Delight your taste buds with these elegant French Cream Crepes with Raspberry Sauce—a culinary masterpiece that combines the delicate textures of classic French crepes with luscious, velvety cream filling and a tangy-sweet homemade raspberry sauce. Crafted with pantry staples like all-purpose flour, milk, eggs, and sugar, these paper-thin crepes are easy to master yet impressive enough for brunch or dessert. The creamy filling, a heavenly blend of whipped cream and softened cream cheese, pairs beautifully with the vibrant raspberry sauce, made from fresh berries, a touch of lemon juice, and just the right amount of sweetness. Perfect for special occasions or indulgent weekend mornings, this recipe is your ticket to a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Whole milk
- 3 large Eggs
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 4 ounces Cream cheese (softened)
- 2 cups Fresh raspberries
- 0.25 cup Granulated sugar (for raspberry sauce)
- 2 tablespoons Water
- 1 teaspoon Lemon juice
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
Instructions
In a medium mixing bowl, whisk together the flour, granulated sugar, and salt.
In a separate large bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, whisking until smooth and lump-free. Cover and let sit for at least 15 minutes.
While the batter rests, prepare the cream filling. Using a hand mixer or stand mixer, whip the heavy cream and powdered sugar until soft peaks form. Set aside in a clean bowl.
In the same mixing bowl, beat the softened cream cheese until smooth. Fold the whipped cream into the cream cheese gently until well combined. Refrigerate until ready to use.
For the raspberry sauce, combine the raspberries, granulated sugar, water, and lemon juice in a small saucepan over medium heat. Cook while stirring until the raspberries break down, about 5-7 minutes.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the saucepan and cook for another 1-2 minutes, or until the sauce thickens slightly. Remove from heat and strain through a fine-mesh sieve to remove the seeds (optional). Set aside.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease with melted butter or nonstick spray.
Pour about 1/4 cup of crepe batter into the pan and quickly tilt the pan in a circular motion to spread the batter evenly. Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown. Flip and cook for another 30 seconds. Repeat with the remaining batter.
To assemble, spread a spoonful of the cream filling down the center of each crepe and fold or roll as desired. Drizzle with warm raspberry sauce. Serve immediately and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 22.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 115 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
