I had some beautiful raspberries in the fridge, so I thought I’d make some Raspberry Filled Crepes! I’ve only made crepes a few times, but they turned out light, delicate and really delicious!
Our Raspberry Filled Crepes are tender crepes, filled with a delicious homemade raspberry sauce and topped with freshly whipped sweet cream!
Start by making the raspberry sauce. Mix all ingredients in a sauce pan and cook over medium heat until it comes to a simmer. Cook at a simmer until thickened. The thickened raspberry sauce will be bright red in color and should coat the back of a spoon.
Then make the whipped cream. Place the heavy whipping cream in a mixing bowl and follow the instructions below for whipped cream. Put the freshly whipped cream in the fridge, until ready to use.
Then make the crepes. Put all the crepe ingredients into a blender and blend for about a minute, or until the batter is smooth.
Heat a crepe pan or skillet over medium-low heat and place some oil or butter on the preheated pan. Pour 1/4 cup batter onto the preheated pan or skillet. Remove the pan from the heat and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until the underneath is slightly browned.
Using a heat-resistant spatula, carefully loosen all around the sides and gently flip the crepe over. Cook for an additional minute. Repeat with the rest of the batter and place the crepes in the warm oven as you make them.
Put some warm raspberry sauce down the center of each crepe. Fold the crepe into thirds and repeat with the other crepes. You can keep the assembled crepes in a warm oven, or serve them as you make them.
And, there you have delicious raspberry filled crepes, with a side of sausage for breakfast, brunch or even dinner!
Raspberry Filled Crepes
Our light and airy Raspberry Filled Crepes with homemade fresh sweet whipping cream and sausage makes a yummy and special breakfast!
Author: Heather Carter - MySweetMission.net
Recipe type: Breakfast
- For the raspberry sauce:
- 2 cups raspberries, approximately 2 (6 oz) containers
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
- For the whipped cream:
- 1 cup heavy whipping cream, chilled and very cold
- 3 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- For the crepes:
- 2 eggs
- ½ cup milk
- ¼ cup flour, unbleached or all-purpose
- ½ tablespoon sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- For the raspberry sauce: Put the fresh raspberries in a medium saucepan. Pour the granulated sugar over the raspberries. Mix the cornstarch and the water together in a cup, until the cornstarch is dissolved. Pour the cornstarch/water mixture over the raspberries. Mix all ingredients together and cook over medium heat until it comes to a simmer. Reduce the heat but keep it simmering. Stir the sauce often, and cook until it's thickened, about 7-10 minutes. Once the sauce is thickened, remove from heat and set aside.
- For the whipped cream: Place the chilled heavy whipping cream in a mixing bowl. Start with mixer on low speed with the whipping attachment, then gradually go to medium/high speed. When the cream forms soft peaks, add the confectioners sugar and the vanilla extract. Beat on medium/high until stiff peaks form. Put it in the fridge until ready to use.
- For the crepes: Preheat oven to 150 degrees F and line a sheet pan with parchment paper and place it in the oven. Put all the crepe ingredients into a blender and blend for about a minute, or until the batter is smooth. Heat a 10" nonstick crepe pan or skillet over medium-low heat. Place about 1 teaspoon of oil or butter on the preheated pan and spread evenly around the pan. Then pour ¼ cup batter onto the preheated and oiled pan. Remove the pan from the heat and quickly tilt the pan to form an even coating of batter on the bottom. It's alright if it doesn't look perfect. Cook about 1 minute or until the underneath is slightly browned. Using a heat-resistant spatula, carefully loosen all around the sides and gently flip the crepe over. Cook for an additional minute. Repeat with the oil or butter and batter steps until all batter is used, placing the crepes in the warm oven as you cook them.
- To assemble: Take the warm raspberry sauce and put about 1 tablespoon (more or less, according to your taste) down the center of each crepe. Fold the crepe into thirds and repeat with the other crepes. You can keep the assembled crepes in a warm oven for up to 20 minutes, or serve them as you make them. Put some freshly whipped cream on top and enjoy!
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This recipe is shared at: Creative Muster Party – I Heart Nap Time – Creative Ways Link Party – Saturday Sparks Link Party
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