Hot Whiskey Crepes with Raspberries
Elevate your brunch or dessert game with these indulgent Hot Whiskey Crêpes with Raspberries, a decadent fusion of boozy sophistication and fruity sweetness. These ultra-thin, golden crepes are enriched with a splash of Irish whiskey for a subtle, warming kick and paired with a rich raspberry sauce that balances sweet and tangy flavors. The crepes are filled with velvety homemade whipped cream and fresh raspberries, then drizzled with the luscious raspberry syrup for a show-stopping presentation. Perfect for special occasions or a cozy night in, this recipe offers a delightful blend of elegance and comfort. Whether you're a seasoned crepe maker or a first-timer, the straightforward instructions and minimal prep time make this dish truly accessible. Serve warm with a dusting of powdered sugar and an optional splash of warmed whiskey for a sophisticated finish that's sure to impress.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 2 tablespoons Granulated sugar
- 1 pinch Salt
- 250 milliliters Whole milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted, plus extra for the pan)
- 30 milliliters Irish whiskey
- 250 grams Fresh raspberries
- 2 tablespoons Powdered sugar
- 120 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and Irish whiskey until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to form a smooth, lump-free batter. Cover and let rest for 20 minutes.
While the batter is resting, prepare the raspberry topping. In a small saucepan over medium heat, combine half of the raspberries, honey, and 1 tablespoon of powdered sugar. Cook, stirring occasionally, until the raspberries break down and form a syrupy sauce, about 5-7 minutes. Set aside to cool slightly.
Whip the heavy cream with the remaining powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to use.
Heat a non-stick skillet or crepe pan over medium heat. Lightly brush the surface with melted butter.
Pour about 60 milliliters (1/4 cup) of the batter into the pan, swirling to spread it evenly into a thin layer. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown.
Flip the crepe carefully and cook for an additional 30 seconds to 1 minute. Remove to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
To assemble, fill each crepe with a dollop of whipped cream and a spoonful of fresh raspberries. Fold or roll the crepes, then drizzle with the raspberry sauce.
Serve immediately with an optional dusting of powdered sugar and an extra drizzle of warmed whiskey for a luxurious finish.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 81.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 460 mg | 35% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1058 mg | 23% | |
*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.
