Raspberry Cream Buttermilk Crepes are a delicious and elegant breakfast or dessert option. These crepes are light, delicate, and filled with a creamy and tangy raspberry filling, making them the perfect way to start your day or finish a special meal.
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π₯ Ingredients
To make these delicious crepes, you will need:
For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- For the raspberry filling:
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
πͺ Instructions
Instructions:
- To make the crepes, in a large mixing bowl, whisk together the flour, eggs, buttermilk, melted butter, salt, and sugar until smooth. Let the batter rest for 30 minutes.
- In a small saucepan, heat the fresh raspberries over medium heat. Cook, stirring frequently, until the berries have broken down and the mixture has thickened, about 5 minutes. Remove from heat and let cool.
- In a large mixing bowl, whip the heavy cream until stiff peaks form. Add in the powdered sugar and vanilla extract and continue to whip until well combined.
- In a large nonstick skillet, heat a small amount of butter over medium heat. Pour 1/4 cup of the crepe batter into the skillet and swirl to evenly spread the batter. Cook until the bottom is light golden brown, about 2 minutes. Carefully flip the crepe and cook for an additional minute on the other side. Repeat with the remaining batter.
- To assemble the crepes, place about 2 tablespoons of the raspberry filling in the center of each crepe. Fold the crepes in half and then in half again to form a triangle shape. Spoon a dollop of the whipped cream on top of each crepe and serve immediately.
π Top tip
These Raspberry Cream Buttermilk Crepes are a decadent and delicious way to start your day or to finish a special meal. The light and delicate crepes are the perfect canvas for the tangy and sweet raspberry filling and whipped cream. These crepes are sure to impress your guests and are a perfect choice for brunch, Mother’s Day, or a special celebration. So, why not treat yourself and make a batch of these delicious crepes today?
π Recipe
Raspberry Cream Buttermilk Crepes
INGREDIENTS
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- For the raspberry filling:
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- To make the crepes, in a large mixing bowl, whisk together the flour, eggs, buttermilk, melted butter, salt, and sugar until smooth. Let the batter rest for 30 minutes.
- In a small saucepan, heat the fresh raspberries over medium heat. Cook, stirring frequently, until the berries have broken down and the mixture has thickened, about 5 minutes. Remove from heat and let cool.
- In a large mixing bowl, whip the heavy cream until stiff peaks form. Add in the powdered sugar and vanilla extract and continue to whip until well combined.
- In a large nonstick skillet, heat a small amount of butter over medium heat. Pour 1/4 cup of the crepe batter into the skillet and swirl to evenly spread the batter. Cook until the bottom is light golden brown, about 2 minutes. Carefully flip the crepe and cook for an additional minute on the other side. Repeat with the remaining batter.
- To assemble the crepes, place about 2 tablespoons of the raspberry filling in the center of each crepe. Fold the crepes in half and then in half again to form a triangle shape. Spoon a dollop of the whipped cream on top of each crepe and serve immediately.
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