Easy Raspberry Vanilla Cream Crepes for Breakfast

Easy Raspberry Vanilla Cream Crepes are the perfect special breakfast treat. After making these many times, I’ve discovered the trick to the lightest, most delicate crepes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and Easy Baked Stuffed Apples with Oats and Cinnamon.

What You'll Need for Easy Raspberry Vanilla Cream Crepes for Breakfast

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Salt
• Vanilla extract
• Granulated sugar
• Optional: Powdered sugar
• Optional: Fresh raspberries
• Optional: Whipped cream

How to Make Easy Raspberry Vanilla Cream Crepes for Breakfast

1. Make the crepe batter: Whisk together flour, eggs, milk, melted butter, vanilla extract, and salt until smooth.
2. Cook the crepes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook until the edges lift easily, about 2 minutes. Flip and cook for another 30 seconds. Repeat with remaining batter.
3. Make the filling: In a blender, combine raspberries, heavy cream, sugar, and vanilla extract. Blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl.
4. Assemble the crepes: Spread a spoonful of filling onto each crepe, fold in half, then fold into a triangle. Serve immediately or keep warm in a low oven while you cook the rest.

Storing & Reheating Easy Raspberry Vanilla Cream Crepes for Breakfast

Short-Term Storage

Store in an airtight container in the fridge. Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Crepe batter can be made up to 24 hours in advance and stored in the refrigerator.

Freezing Easy Raspberry Vanilla Cream Crepes for Breakfast

Freeze cooked crepes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat crepes in a 350°F oven for 5-10 minutes. Microwave: Reheat crepes in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: You can substitute the fresh raspberries with frozen raspberries, thawed and drained.
• Make-ahead: Crepes can be made up to 24 hours in advance and stored in the refrigerator. Reheat in a low oven before serving.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your crepes are sticking to the pan, try using a little more butter or cooking spray.

Easy Raspberry Vanilla Cream Crepes for Breakfast

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 crepes

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Seasonings

• Salt
• Vanilla extract
• Granulated sugar

Optional Toppings

• Powdered sugar
• Fresh raspberries
• Whipped cream

Instructions

1. Make the crepe batter: Whisk together flour, eggs, milk, melted butter, vanilla extract, and salt until smooth.
2. Cook the crepes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook until the edges lift easily, about 2 minutes. Flip and cook for another 30 seconds. Repeat with remaining batter.
3. Make the filling: In a blender, combine raspberries, heavy cream, sugar, and vanilla extract. Blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl.
4. Assemble the crepes: Spread a spoonful of filling onto each crepe, fold in half, then fold into a triangle. Serve immediately or keep warm in a low oven while you cook the rest.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: You can substitute the fresh raspberries with frozen raspberries, thawed and drained.
• Make-ahead: Crepes can be made up to 24 hours in advance and stored in the refrigerator. Reheat in a low oven before serving.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your crepes are sticking to the pan, try using a little more butter or cooking spray.

Storage

• Fridge: Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze cooked crepes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Oven reheat: Reheat crepes in a 350°F oven for 5-10 minutes.
• Microwave reheat: Reheat crepes in the microwave for 20-30 seconds.
• Make ahead: Crepe batter can be made up to 24 hours in advance and stored in the refrigerator.

Nutrition Per Serving

• Calories: 180
• Protein: 5g
• Fat: 12g
• Carbs: 16g
• Fiber: 1g
• Sugar: 8g
• Sodium: 120mg
• Cholesterol: 90mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Raspberry Vanilla Cream Crepes for Breakfast FAQs

A Warm Final Note

I can’t wait for you to try Easy Raspberry Vanilla Cream Crepes for Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!