Go Back
–+ servings

Raspberry Breakfast Crêpes

Teresa Ambra
Raspberry Breakfast Crêpes are absolutely spectacular! These luscious crêpes are rich, decadent, ooey, gooey and divine! Every mouthful will have you craving more! These crêpes are terrific for a holiday or company breakfast. But your family will want you to put these delectable crêpes on the menu every weekend! The amazing raspberry filling is so drool-worthy. Indulge yourself and your family with this excellent breakfast entree.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 429 kcal

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

NOTE: A larger skillet can be used if necessary. John makes 1 1/2 batches at a time which makes about 20 crepes. Easily serves 4-6.
 
NOTE: You can also spread warm crêpes with a thin layer of sour cream or butter and then a thin layer of your favorite jellies, jams or preserves. Roll up tightly and place on plate. Sprinkle heavily with powdered sugar. Serve. Another option is to substitute pie fillings or fresh fruit for the jelly if desired.
 
NOTE: This works best with cooking spray or oil. Butter is not recommended to fry the crêpes.
 
NOTE: I prefer using 2% milk in the recipe.
 
Crêpes recipe only adapted from Betty Crocker Cookbook, circa 1972.
 
Raspberry filling--my own concoction.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 429kcalCarbohydrates: 82gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 79mgSodium: 267mgPotassium: 256mgFiber: 5gSugar: 47gVitamin A: 313IUVitamin C: 15mgCalcium: 149mgIron: 2mg
Keyword breakfast, brunch, crepes, raspberries
Tried this recipe?Let us know how it was!