Raspberry Crepes

These raspberry crepes are so lusciously delicious that they deserve to be called 'absolutely heavenly'! The wonderfully sweet-tart raspberry flavor is an amazing contrast to the cream filling for these easy-to-make crepes!

Serve with breakfast favorites like hash browns and scrambled eggs and top with roasted berries.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Crepes
• 💭 Angela's Pro Tips & Recipe Notes
• 📖 Recipe Card
• 💬 Comments & Reviews

The tartness of fresh raspberries is paired beautifully with my light and airy stabilized whipped cream, then enveloped in ultra-thin buttermilk crepes to make this a dessert-worthy breakfast treat!

If you've never made crepes, now is the time to try! And if you want to see how it's done, you can check out my video on my strawberry crepes recipe or see my post on how to make crepes.

They may take a few tries to get the hang of, but the extremely thin crepes are totally worth the effort! Especially when paired with such wonderful flavors like raspberry cream!

I used to reserve making crepes for special breakfasts. More recently, my family and I have enjoyed them with sweet and savory fillings!

🥘 Ingredients

• Bread Flour - 1 cup
• Sugar - 1 tablespoon
• Salt - ½ teaspoon
• Buttermilk - ⅔ cup, divided into two portions of ⅓ cup each (you can also use a buttermilk substitute)
• Eggs - 2 large
• Almond Extract - 2 teaspoons
• Butter - 2 tablespoons, melted and cooled
• Water - 1 cup, cold
• Vegetable Oil - 1 teaspoon
• Stabilized Whipped Cream - 2 cups (see whipped cream recipe)
• Raspberries - 2 cups, fresh (half crushed, half whole)

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Crepes

1. Prepare Batter. In a medium to large mixing bowl, combine 1 cup bread flour, 1 tablespoon sugar, ½ teaspoon salt, ⅓ cup buttermilk, 2 large eggs, and 2 teaspoons almond extract. Whisk until the batter is smooth, sticky, and thick, similar to pancake batter.
2. Add Remaining Ingredients to Batter. Mix in the remaining ⅓ cup of buttermilk, 1 cup of cold water, 2 tablespoons of melted butter, and 1 teaspoon of vegetable oil. Whisk until the batter is smooth, silky, and fairly thin. Refrigerate the batter for at least 30 minutes before cooking.
3. Cook Crepes. Heat an 8-inch frying pan or crepe pan over medium heat. Ladle out ¼ cup portions of batter, forming a circle in the center of the pan. Tilt the pan to spread the batter evenly. Cook each crepe for about one minute per side, using a rubber spatula to flip it once the first side is cooked and the edges are ready to be loosened.
4. Prepare Whipped Cream. Follow the recipe for 2 cups of stabilized whipped cream. If you plan to refrigerate any unused portions, include gelatin as per the recipe; otherwise, make fresh, homemade whipped cream without gelatin.
5. Combine Cream and Raspberries. Gently stir the crushed raspberries into the stabilized whipped cream until evenly distributed.
6. Assemble Crepes. Pipe or spoon the raspberry cream into the crepes. Top each crepe with the remaining whole raspberries. Optionally, you can also sprinkle sifted confectioners' sugar on top for added sweetness.

💭 Angela's Pro Tips & Recipe Notes

• Batter Consistency: The key to good crepes is in the batter. It should be thin and pourable, more like heavy cream than pancake batter. If your batter is too thick, add a little more water or buttermilk to thin it out.
• Rest the Batter: Allowing the batter to rest in the refrigerator for at least 30 minutes (or even overnight) gives the flour time to absorb the liquid, resulting in tender crepes.
• Non-Stick Pan: Use a good non-stick frying pan or a specialized crepe pan. This will make it much easier to flip the crepes without tearing them.
• Control the Heat: Keep the pan at a consistent medium heat. If the pan is too hot, the crepes will cook too quickly and might become crispy or burn. If it's too cool, they won't cook evenly.
• Pouring and Spreading: Pour the batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter thinly across the surface. The goal is to cover the bottom of the pan with a thin, even layer.
• Flipping Technique: Wait until the edges of the crepe start to look dry and lift from the pan before flipping. Use a thin spatula to gently lift the edge, then carefully flip it over.
• Filling and Folding: Don’t overfill the crepes. A spoonful of raspberry cream is usually enough. Fold the crepe in half, and then fold it in half again to form a triangle, or simply roll it up.

📖 Recipe Card