Raspberry Breakfast Crêpes
Oh, my. Do you want a little bit of heaven? Raspberry Breakfast Crêpes. Yep. That’ll do it! These luscious breakfast crêpes are ooey, gooey, rich, decadent and divine! They are so spectacular that they should be on every holiday menu! But who says you have to serve them only for breakfast? These lovely crêpes are so sweet they’re almost like eating dessert. You can even serve them as breakfast for dinner!
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My husband has made crêpes for Saturday breakfasts so many times over the years. Our kids always loved them. He grew up eating them in his household. They would spread the warm crêpes with butter or sour cream and then add jellies, preserves or even apple sauce. Soooo, soooo good. Several years ago, I decided to use some leftover filling I had from making Company Cheesecake in the crêpes. They were so fantastic that we’ve been making them with a delicious pie-type filling ever since.
Back when the country was shut down due to the Covid19 pandemic, I decided to make several different kinds of crêpes. Every single one turned out fantastic. I made Blueberry, Strawberry, Banana Split and Raspberry crêpes. Yes, we indulged. Over indulged. 🙂 Every bite was so mouthwatering that we were in constant “drool-mode.”
Raspberry Breakfast Crêpes are so elegant and beautiful that they’re perfect for holiday breakfasts. But for those of you who want to live a little, I suggest you splurge and make these crêpes some weekend for breakfast. They are super sweet so make sure you serve a little protein on the side. Every mouthful is so irresistible that you’ll find Raspberry Breakfast Crêpes are requested frequently. They’ll soon become a “must make” Saturday or Sunday breakfast for your family. Watch and see.
Raspberry Breakfast Crêpes are awesome!
If you enjoy Breakfast Crêpes, you’ll love these ones filled with raspberry filling.
Every bite is ooey, gooey and delicious.
Raspberry Breakfast Crêpes are perfect for a holiday breakfast!
Here’s what I did.
I used these ingredients for the crêpes. (This recipe calls for 2% milk. I had to dilute the half-and-half to get the correct consistency).
Combine flour, sugar, baking powder and salt in a mixing bowl.
Add eggs and vanilla. (I’m making a double batch).
Add melted butter.
Add milk.
Mix ingredients with an electric mixer until smooth.
Spray a non-stick skillet with cooking spray. Pour about 1/3 cup batter into the skillet. Immediately rotate the skillet so the crêpe covers the entire surface. Cook a few minutes until the bottom of the crêpe is cooked.
Flip the crêpe over and cook the other side.
Stack the crêpes on a plate and put in a low 200 degree oven to keep warm.
I used these ingredients for the raspberry filling, plus water.
Combine sugar and cornstarch in a small saucepan.
Mash raspberries on a plate until you get one cup.
Add mashed raspberries and water to sauce pan.
Stir ingredients to combine.
Over medium heat bring mixture to a boil. Boil and stir for 2 to 3 minutes or until mixture thickens. Remove from heat.
Place warm crêpe on a plate.
Spread about a fourth or a third cup of the raspberry filling at the bottom of the crêpe, leaving a one-inch border.
Carefully roll up crêpe.
Gently continue rolling crêpe, being careful to keep the filling inside!
Roll up the crêpe completely. Transfer with a spatula to a serving platter.
Sprinkle crêpes with powdered sugar. Add whipped cream, fresh rasbperries and mint, if desired.
Raspberry Breakfast Crepes are rich, decadent and oh, so heavenly.
Try out these fantastic crêpes on our family some Saturday or Sunday morning. I guarantee it will become one of your most requested breakfast entrees!
Every forkful will have you drooling.
Here’s the recipe.
RASPBERRY BREAKFAST CRÊPES
(Crêpes adapted from Betty Crocker Cookbook, circa 1972; Raspberry filling: My own concoction)
Raspberry Breakfast Crêpes
Equipment
- 1 crepe pan or small non-stick pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 sauce pan
- 1 potato masher
- 1 plate to mash the raspberries
- measuring cups
- measuring spoons
Ingredients
CRÊPES:
- 1 1/2 cups UNBLEACHED all-purpose flour
- 1 tbsp. granulated sugar
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 cups 2% milk
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 tbsp. unsalted butter melted
- 1/4 cup powdered sugar for garnish
- 1/2 cup fresh raspberries for garnish
RASPBERRY FILLING:
- 10 oz. fresh raspberries
- 3 tbsp. cornstarch
- 1 cup granulated sugar
- 1/3 cup water
Instructions
CRÊPES:
- Measure flour, granulated sugar, baking powder, and salt into a bowl.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- For each crêpe, lightly spray an 8-inch non-stick skillet with cooking spray.
- Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
- Cook until light brown; turn and brown on other side.
- Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
- Spread about ¼ cup raspberry topping on each crêpe; roll up.
- Sprinkle with powdered sugar.
- Garnish with fresh raspberries or any remaining raspberry glaze to serve.
RASPBERRY FILLING:
- Wash raspberries, mash down until you get one cup mashed berries.
- Combine cornstarch and granulated sugar in a saucepan.
- Add mashed raspberries and water.
- Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened.
- Remove from heat.
- Use to fill crêpes.
- Yield: 12 crêpes.
Notes
Crêpes recipe only adapted from Betty Crocker Cookbook, circa 1972.
Raspberry filling--my own concoction.
© Can’t Stay Out of the Kitchen
Nutrition
Raspberry Breakfast Crêpes are great when you serve “breakfast for dinner!”
We loved how this recipe turned out.
Yes, we overindulged. 🙂
Raspberry Breakfast Crêpes are addictive! Your family will want this for breakfast frequently!
You may also enjoy these delicious recipes!
Raspberry Breakfast Crêpes
Equipment
- 1 crepe pan or small non-stick pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 sauce pan
- 1 potato masher
- 1 plate to mash the raspberries
- measuring cups
- measuring spoons
Ingredients
CRÊPES:
- 1 1/2 cups UNBLEACHED all-purpose flour
- 1 tbsp. granulated sugar
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 cups 2% milk
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 tbsp. unsalted butter melted
- 1/4 cup powdered sugar for garnish
- 1/2 cup fresh raspberries for garnish
RASPBERRY FILLING:
- 10 oz. fresh raspberries
- 3 tbsp. cornstarch
- 1 cup granulated sugar
- 1/3 cup water
Instructions
CRÊPES:
- Measure flour, granulated sugar, baking powder, and salt into a bowl.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- For each crêpe, lightly spray an 8-inch non-stick skillet with cooking spray.
- Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
- Cook until light brown; turn and brown on other side.
- Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
- Spread about ¼ cup raspberry topping on each crêpe; roll up.
- Sprinkle with powdered sugar.
- Garnish with fresh raspberries or any remaining raspberry glaze to serve.
RASPBERRY FILLING:
- Wash raspberries, mash down until you get one cup mashed berries.
- Combine cornstarch and granulated sugar in a saucepan.
- Add mashed raspberries and water.
- Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened.
- Remove from heat.
- Use to fill crêpes.
- Yield: 12 crêpes.
2 Comments
Mary O-K
June 29, 2020 at 8:50 pm
OK— these are going to be dessert tomorrow night. Maybe for breakfast tomorrow morning AND dessert tomorrow night!
Teresa, how is John? And, how are you?
Best Wishes,
Mary
Teresa
June 30, 2020 at 10:59 am
These are soooo good, Mary. John is doing okay but has a lot of brain healing to go. Biggest problem is insomnia and not sleeping at night.