Raspberry Crepes with Vanilla Pudding and Whipped Cream
Raspberry Crepes with Vanilla Pudding and Whipped Cream
About this recipe:
If you’re looking for a super delicious recipe to make for breakfast or brunch this weekend, these Raspberry Crepes are SO GOOD! Nothing beats homemade sweet crepes with a warm homemade raspberry sauce, vanilla cream filling and whipped cream.
The best kind of brunch!
This simple recipe is great for brunch any time, but it’s especially perfect for a special brunch like Mother’s Day, Valentine’s Day, holiday breakfasts or any special occasions! Serve with a side fruit salad and bacon. YUM.
Recipe Timeline
BATTER: Make the crepe batter first because it has to rest for 30 minutes in the fridge before using it.
RASPBERRY FILLING: Make the raspberry filling while the crepe batter is chilling.
VANILLA PUDDING FILLING: Then make the pudding.
WHIPPED CREAM: Prepare the whipped cream right before serving.
Raspberry Crepes Recipe Tips:
- ABOUT PANS: We use a small nonstick pan (8 – 10 inches) to make crepes. But if you have a crepe pan, use that!
- WHIPPING CREAM: Whip together 500 mL of whipping cream for this recipe.
- RASPBERRIES: You can use fresh raspberries or frozen raspberries.
- VANILLA PUDDING: We love vanilla pudding for these crepes, but you can make a custard if you like. Bird’s Custard is great!
- CREPE THICKNESS: The batter is runny so the crepes should be very thin, not like pancakes.
- MAKING THE CREPES: Crepes can be eaten as they come off the pan, or you can stack them until the batter is gone, and you are ready to eat. We think they’re best as they come off the pan because they’re still warm.
- FOLDING THE CREPES: We like to fold the finished crepes into triangles for serving, but feel free to roll them!
- TOPPINGS: Top with extra raspberries, any fresh berries or fresh fruit. Drizzle with maple syrup if you like or dust with a sprinkling of powdered sugar.
Handy tip: Make Ahead!
You can make the crepe batter a day ahead, it keeps beautifully when refrigerated. Just cover tightly and refrigerate until needed (1 – 2 days ahead).
Raspberry Crepes with Vanilla Pudding and Whipped Cream
Ingredients
Crepes:
- 1 cup all purpose flour
- 1 cup milk
- 1/2 cup warm water
- 4 large eggs
- 4 tbsp butter melted
- 3 tbsp sugar
- pinch salt
Raspberry Filling:
- 2 cups raspberries fresh or frozen
- 1 tsp granulated sugar
- 2 tsp lemon juice
Vanilla Pudding Filling:
- 1 153 g package vanilla pudding mix
Whipped Cream:
- 2 cups whipping cream
Instructions
Crepes:
- Make the crepe batter first as it has to rest for 30 minutes in the fridge. (While it’s resting in the fridge, make the raspberry filling.)
- Using a blender or electric mixer (I like to use a hand blender), combine all of the above crepe ingredients until smooth.
- Then cover the batter and put it in the fridge for at least 30 minutes.
Raspberry Filling:
- In a saucepan, combine the raspberries, sugar and lemon juice. Stir and mash the raspberries until they are completely broken down.
- Cook on low-medium heat for about 3-4 minutes. The mixture shouldn’t be runny, it should be the consistency of a sauce.
Vanilla Pudding:
- Make the pudding according to package directions.
Whipped Cream:
- Now whip the whipping cream. Using a mixer on high, whip the cream.
Putting it all together:
- When you are ready to cook the crepes, preheat a non-stick skillet to low-medium heat, and coat it with melted butter (or you can spray it with a cooking spray).
- Stir the batter, and pour about 3 tbsp into the pan. Then lift the pan off the burner, tilting and rotating it so the batter forms a thin circle in an even layer.
- Cook until the top is set, then flip. The bottom of the crepe should be very lightly golden brown.
- NOTE: Crepes can be eaten as they come off the pan, or you can stack them until the batter is gone, and you are ready to eat. We think they’re best as they come off the pan because they’re still warm.
- Fill each cooked crepe generously with heaping tablespoons of the raspberry sauce and vanilla pudding.
- Fold the crepe in half, then in half again to form the triangles you see in my pictures.
- Add a dollop of whipped cream.
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