Sweet Raspberry Crepes

I’ve been making these raspberry crepes on repeat lately, and I can’t get enough of the combination of tangy cream cheese filling and fresh raspberries bursting in every bite. The secret is using good quality vanilla (I swear by Nielsen-Massey) and adding a hint of lemon zest to brighten everything up. Trust me, once you master these beauties, you’ll be making them for every brunch and special breakfast!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 18-22 g
• Fat: 45-55 g
• Carbohydrates: 145-165 g

Ingredients

For the crepe batter:

• 6 tbsp egg (lightly whisked until smooth)
• 3/4 cup milk (I use Fairlife for higher protein and a richer taste)
• 1/4 tsp salt
• 2/3 tsp baking powder
• 4 tsp icing sugar
• 1/2 cup flour (I always use King Arthur all-purpose flour for consistent results)
• 1 tbsp unsalted butter, melted

For the filling:

• 6 oz cream cheese (softened to room temperature, about 70°F)
• 6.5 tbsp icing sugar
• 8 tsp milk
• 1/2 tsp vanilla (I prefer Nielsen-Massey pure vanilla for better aroma)

For the topping:

• whipped cream
• 1 cup fresh raspberries
• 1/2 tsp fresh lemon zest

Step 1: Prepare the Crepe Batter

• 6 tbsp egg
• 3/4 cup milk
• 1/4 tsp salt
• 2/3 tsp baking powder
• 4 tsp icing sugar
• 1/2 cup flour

Whisk together the egg, milk, and salt in a bowl until well combined.

Add the flour, baking powder, and icing sugar, stirring until you have a smooth batter with no lumps.

The batter should be thin enough to spread easily in a skillet.

Transfer to the refrigerator and chill for 45-60 minutes—this resting time allows the flour to fully hydrate and helps the crepes cook more evenly and become slightly more tender.

Step 2: Make the Cream Cheese Filling

• 6 oz cream cheese
• 6.5 tbsp icing sugar
• 8 tsp milk
• 1/2 tsp vanilla

While the batter chills, combine the softened cream cheese, icing sugar, milk, and vanilla in a bowl.

Beat until smooth and spreadable, making sure there are no lumps of cream cheese.

The filling should be creamy but hold its shape when spread on the crepes.

Set aside at room temperature until ready to use.

Step 3: Cook Down the Raspberry Sauce

• 1 cup fresh raspberries
• 1/2 tsp fresh lemon zest

In a small saucepan over medium heat, combine the fresh raspberries with the fresh lemon zest.

Cook, stirring occasionally, for 5-8 minutes until the raspberries break down and the mixture becomes thick and syrupy.

The berries will release their natural juices and concentrate as they cook.

This sauce should be made while the batter is still chilling so it has time to cool slightly before assembly.

Step 4: Cook the Crepes

• crepe batter from Step 1
• 1 tbsp unsalted butter, melted

Heat a nonstick skillet or crepe pan over medium-low heat and add 1 tbsp of melted butter, swirling to coat.

Once the skillet is hot, pour about 1/4 cup of chilled batter into the center and immediately tilt and rotate the skillet to spread the batter into a thin, even layer—working quickly is key here.

Cook for 30-45 seconds until the bottom is light golden brown, then flip and cook the other side for about 30 seconds.

Transfer the cooked crepe to a plate and repeat with the remaining batter.

I find that medium-low heat prevents the crepes from browning too quickly on the outside before cooking through.

Step 5: Assemble and Serve

• cooked crepes from Step 4
• cream cheese filling from Step 2
• raspberry sauce from Step 3
• whipped cream
• fresh raspberries

Place a cooked crepe on a serving plate and spread about 1 tablespoon of the cream cheese filling from Step 2 onto the surface.

Spoon some of the cooled raspberry sauce from Step 3 over the filling, then roll or fold the crepe.

Top with a dollop of whipped cream and garnish with fresh raspberries if desired.

Serve immediately while the crepes are still warm and the filling is at its best texture.

Sweet Raspberry Crepes

Delicious Sweet Raspberry Crepes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 37 minutes mins

Servings: 8 crepes

Calories: 1125

Ingredients Method

Ingredients

  

For the crepe batter:

• 6 tbsp egg (lightly whisked until smooth)
• 3/4 cup milk (I use Fairlife for higher protein and a richer taste)
• 1/4 tsp salt
• 2/3 tsp baking powder
• 4 tsp icing sugar
• 1/2 cup flour (I always use King Arthur all-purpose flour for consistent results)
• 1 tbsp unsalted butter, melted

For the filling:

• 6 oz cream cheese (softened to room temperature, about 70°F)
• 6.5 tbsp icing sugar
• 8 tsp milk
• 1/2 tsp vanilla (I prefer Nielsen-Massey pure vanilla for better aroma)

For the topping:

• whipped cream
• 1 cup fresh raspberries
• 1/2 tsp fresh lemon zest

Method

 

1. Whisk together the egg, milk, and salt in a bowl until well combined. Add the flour, baking powder, and icing sugar, stirring until you have a smooth batter with no lumps. The batter should be thin enough to spread easily in a skillet. Transfer to the refrigerator and chill for 45-60 minutes—this resting time allows the flour to fully hydrate and helps the crepes cook more evenly and become slightly more tender.
2. While the batter chills, combine the softened cream cheese, icing sugar, milk, and vanilla in a bowl. Beat until smooth and spreadable, making sure there are no lumps of cream cheese. The filling should be creamy but hold its shape when spread on the crepes. Set aside at room temperature until ready to use.
3. In a small saucepan over medium heat, combine the fresh raspberries with the fresh lemon zest. Cook, stirring occasionally, for 5-8 minutes until the raspberries break down and the mixture becomes thick and syrupy. The berries will release their natural juices and concentrate as they cook. This sauce should be made while the batter is still chilling so it has time to cool slightly before assembly.
4. Heat a nonstick skillet or crepe pan over medium-low heat and add 1 tbsp of melted butter, swirling to coat. Once the skillet is hot, pour about 1/4 cup of chilled batter into the center and immediately tilt and rotate the skillet to spread the batter into a thin, even layer—working quickly is key here. Cook for 30-45 seconds until the bottom is light golden brown, then flip and cook the other side for about 30 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter. I find that medium-low heat prevents the crepes from browning too quickly on the outside before cooking through.
5. Place a cooked crepe on a serving plate and spread about 1 tablespoon of the cream cheese filling from Step 2 onto the surface. Spoon some of the cooled raspberry sauce from Step 3 over the filling, then roll or fold the crepe. Top with a dollop of whipped cream and garnish with fresh raspberries if desired. Serve immediately while the crepes are still warm and the filling is at its best texture.