Easy Raspberry Vanilla Cream Crepes for Breakfast

Easy Raspberry Vanilla Cream Crepes are the perfect start to any day. After making these many times, I’ve discovered the trick to light, delicate crepes every time. The crisp edges and tender center create the perfect canvas for fresh raspberries and rich vanilla cream. If you love recipes like this, you’ll also enjoy Easy Tuscan White Bean Soup with Sausage and Spinach and High Protein Mango Greek Yogurt Popsicles for Summer.

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.

• 2 cups fresh raspberries
• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup powdered sugar, for dusting
• 1 cup heavy cream, for serving
• Optional: Whipped cream, for serving
• Optional: Fresh mint leaves, for garnish

How to Make Easy Raspberry Vanilla Cream Crepes for Breakfast

1. Step 1: In a blender, combine eggs, milk, flour, granulated sugar, salt, melted butter, and vanilla extract. Blend until smooth.
2. Step 2: Heat a non-stick skillet over medium heat. Lightly grease with butter.
3. Step 3: Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges lift from the pan, about 1-2 minutes.
4. Step 4: Flip the crepe and cook for an additional 30 seconds. Transfer to a plate and repeat with remaining batter.
5. Step 5: In a bowl, mix together powdered sugar and heavy cream. Dust crepes with powdered sugar and serve with raspberries, drizzled cream, and a dollop of whipped cream. Garnish with fresh mint leaves.

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 fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge for up to 24 hours.

Freezing Easy Raspberry Vanilla Cream Crepes for Breakfast

Freeze cooked crepes for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For extra fluffy crepes, let the batter rest for 30 minutes before cooking.
• Best substitution: If you don't have a blender, you can whisk the batter by hand, but be sure to whisk until very smooth.
• Make-ahead: Crepes can be made ahead of time and reheated just before serving.
• Scaling: This recipe can easily be doubled or tripled for a crowd.
• Troubleshooting: If your crepes are sticking, try using a little more butter to grease the pan.

Easy Raspberry Vanilla Cream Crepes for Breakfast

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Prep

10 minutes

🍳

Cook

20 minutes

⏳

Total

30 minutes

🍽

Serves

8 crepes

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 cups fresh raspberries
• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Seasonings

• 1/4 teaspoon salt
• 1/4 cup powdered sugar, for dusting
• 1 cup heavy cream, for serving

Optional Toppings

• Whipped cream, for serving
• Fresh mint leaves, for garnish

Instructions

1. Step 1: In a blender, combine eggs, milk, flour, granulated sugar, salt, melted butter, and vanilla extract. Blend until smooth.
2. Step 2: Heat a non-stick skillet over medium heat. Lightly grease with butter.
3. Step 3: Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges lift from the pan, about 1-2 minutes.
4. Step 4: Flip the crepe and cook for an additional 30 seconds. Transfer to a plate and repeat with remaining batter.
5. Step 5: In a bowl, mix together powdered sugar and heavy cream. Dust crepes with powdered sugar and serve with raspberries, drizzled cream, and a dollop of whipped cream. Garnish with fresh mint leaves.

Notes

• Chef tip: For extra fluffy crepes, let the batter rest for 30 minutes before cooking.
• Best substitution: If you don't have a blender, you can whisk the batter by hand, but be sure to whisk until very smooth.
• Make-ahead: Crepes can be made ahead of time and reheated just before serving.
• Scaling: This recipe can easily be doubled or tripled for a crowd.
• Troubleshooting: If your crepes are sticking, try using a little more butter to grease the pan.

Storage

• Fridge: Store leftover crepes in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked crepes for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
• Make ahead: The batter can be made ahead of time and stored in the fridge for up to 24 hours.

Nutrition Per Serving

• Calories: 140
• Protein: 6g
• Fat: 7g
• Carbs: 15g
• Fiber: 2g
• Sugar: 10g
• Sodium: 150mg
• Cholesterol: 105mg
• Sat. Fat: 4g

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!