Ingredients
For the Crepes:
Flour: 1 ½ cups
Milk: 1 ½ cups
Eggs: 2 large
Melted Butter: 2 tbsp
Sugar: 1 tbsp
Vanilla Extract: 1 tsp
Pinch of Salt
For the Sweet Cream Filling:
Cream Cheese: 200g (softened)
Powdered Sugar: ½ cup
Heavy Cream: ½ cup (whipped to stiff peaks)
Vanilla Bean Paste or Extract: 1 tsp
For the Raspberry Topping:
Fresh Raspberries: 1 ½ cups
Sugar: 2 tbsp
Lemon Juice: 1 tsp
Instructions
1. Make the Crepes
Whisk together the eggs, milk, melted butter, sugar, vanilla, and salt. Gradually add the flour until the batter is completely smooth (you can use a blender for this).
Let the batter rest for 15 minutes.
Lightly grease a non-stick skillet over medium heat. Pour about ¼ cup of batter, swirling to coat the pan thinly.
Cook for 1–2 minutes per side until lightly golden. Stack them on a plate to keep them soft.
2. Prepare the Filling and Topping
The Cream: Beat the softened cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped heavy cream to keep it light and airy.
The Raspberries: In a small saucepan, simmer half of the raspberries with 2 tbsp sugar and lemon juice for 5 minutes until it thickens into a sauce (coulis). Keep the other half of the berries fresh for garnishing.
3. Assemble (As seen in the photo)
Lay a crepe flat. Spread a generous line of the vanilla cream and a spoonful of raspberry sauce down the center.
Roll the crepe tightly.
Arrange 3–4 crepes on a plate. Top with extra cream, fresh raspberries, and a drizzle of the raspberry sauce.
Finish with a heavy dusting of powdered sugar and a sprig of fresh mint.
Professional Presentation Tips
The Sieve: Always use a fine-mesh sieve for the powdered sugar to get that “snowy” look without clumps.
Temperature: These are best served slightly warm, but the cream filling should be chilled.
Texture: If you want a more “juicy” raspberry experience like the bottom right image, macerate the fresh berries in a little sugar and lemon juice for 10 minutes before serving.
