These Raspberry Crepes are so lusciously delicious they truly 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!
If heavenly could be dished up on a plate for breakfast, this would be what it looks and tastes like. Melt-in-your-mouth delicious!
Raspberry Crepes Recipe
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 before, now is the time to try! 🙂 And if you want to see how it's done you can check out my video on making crepes (from our Strawberry Buttermilk Crepes video).
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 as these amazing buttermilk crepes are with the raspberry cream!
I used to reserve making crepes for special breakfasts. More recently my family and I have been enjoying them with sweet fillings for desserts and savory fillings as a lunch or dinner, too!
Even with all those flavors that we have tried, my raspberry cream-filled buttermilk crepes are one of those treats that will just leave you in awe of how amazing the flavors are. If you're looking for a special brunch treat for Mother's Day, these crepes are definitely a winner!
Drool-worthy. Scrumptious. Insanely Delicious. Totally Addictive. I need more raspberries!
Raspberry Crepes Ingredients
- Bread Flour
- Sugar
- Salt
- Buttermilk or buttermilk substitute
- Eggs
- Almond Extract
- Butter
- Vegetable Oil
- Stabilized Whipped Cream
- Raspberries
How To Make Crepes
- In a medium to a large mixing bowl, combine the bread flour, sugar, salt, the first ⅓ cup portion of buttermilk, eggs, and almond extract.
- Whisk all of the batter ingredients together until smooth ( the mixture will be sticky and thick like pancake batter ).
- Add the remaining ⅓ cup portion of the buttermilk, water and oil then whisk until combined and the batter is smooth, silky, and fairly thin. Refrigerate for at least 30 minutes before cooking your crepes.
- Heat an 8-inch frying pan or crepe pan to medium heat and ladle the crepe batter out in ¼ cup portions making a circle in the center of the pan. Rotate the pan to spread the batter around the edges and cook the crepe quickly and evenly.
- Allow your crepes to cook for about one minute per side, then use a rubber spatula to loosen the edges of the crepe and flip to the other side ( once the first side is cooked, test the edges to see if the crepe 'feels' like it is ready to flip ).
- Remove from the pan once both sides are cooked and repeat until all of your crepes are made.
- Follow the instructions for stabilized whipped cream ( if you may be refrigerating any unused portions ) otherwise omit the gelatine for fresh homemade whipped cream.
- Combine the stabilized whipped cream with the cup of fresh mashed raspberries and stir them in gently until evenly spread throughout the whipped cream.
- Pipe or spoon the raspberry cream into the crepes and top with the remaining whole raspberries ( plus optional sifted confectioners sugar, if desired ).
📋 Recipe
Raspberry Crepes
Ingredients
- 1 cup bread flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅔ cup buttermilk (2 portions - ⅓ cup each)
- 2 large eggs
- 2 teaspoon almond extract
- 2 tablespoon butter (melted and cooled)
- 1 cup water (cold)
- 1 teaspoon vegetable oil
- 2 cups stabilized whipped cream (see recipe)
- 2 cups raspberries (fresh, crush half and leave the other half whole)
Instructions
- In a medium to large mixing bowl, combine the bread flour, sugar, salt, the first ⅓ cup portion of buttermilk, eggs and almond extract. Whisk all of the batter ingredients together until smooth (will be sticky and thick like pancake batter).
- Add the remaining ⅓ cup portion of the buttermilk, water and oil then whisk until combined and the batter is smooth, silky, and fairly thin. Refrigerate for at least 30 minutes before cooking your crepes.
- Heat an 8 inch frying pan or crepe pan to medium heat and ladle the crepe batter out in ¼ cup portions making a circle in the center of the pan. Rotate the pan to spread the batter around the edges and cook the crepe quickly and evenly.
- Allow your crepes to cook for about one minute per side, then use a rubber spatula to loosen the edges of the crepe and flip to the other side (once the first side is cooked, test the edges to see if the crepe 'feels' like it is ready to flip). Remove from the pan once both sides are cooked and repeat until all of your crepes are made.
- Follow the instructions for stabilized whipped cream (if you may be refrigerating any unused portions) otherwise omit the gelatine for fresh homemade whipped cream.
- Combine the stabilized whipped cream with the cup of fresh mashed raspberries and stir them in gently until evenly spread throughout the whipped cream. Pipe or spoon the raspberry cream into the crepes and top with the remaining whole raspberries (plus optional sifted confectioners sugar, if desired).
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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