Description
A delightful recipe for creamy raspberry jam crepes filled with a smooth cream cheese mixture and topped with fresh raspberries.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- 1¼ cups (300 ml) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter, for greasing the pan
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy whipping cream
- ⅓ cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon zest (optional)
- ½ cup raspberry jam or preserves
- 1 cup fresh raspberries (optional)
- Powdered sugar (for garnish)
- Fresh raspberries (for garnish)
- Fresh mint leaves (for garnish)
- Whipped cream (optional, for garnish)
Instructions
- In a blender, combine the flour, sugar, salt, eggs, milk, melted butter, and vanilla. Blend until smooth. Let the batter rest for 20–30 minutes at room temperature.
- Heat an 8-inch nonstick skillet over medium heat and lightly butter it. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes, until the edges begin to lift. Flip and cook for another 30–45 seconds. Transfer to a plate and repeat with the remaining batter.
- Beat the cream cheese until smooth. In a separate bowl, whip the heavy cream to soft peaks. Add the powdered sugar and vanilla to the cream cheese and mix well. Fold the whipped cream into the cream cheese mixture until light and fluffy. Stir in the lemon zest, if using.
- Spread a layer of the cream filling over each crepe. Spoon about 1 tablespoon of raspberry jam on top and gently swirl. Add a few fresh raspberries, if desired. Fold the crepe into quarters or roll it up.
- Dust generously with powdered sugar. Top with fresh raspberries and mint. Add a dollop of whipped cream if desired.
Notes
- Letting the crepe batter rest helps to create a more tender crepe.
- Feel free to adjust the sweetness of the cream filling by adding more or less powdered sugar.
- For a more intense raspberry flavor, use fresh raspberries in addition to the jam.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg