Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
- Butter, for greasing the skillet
- Fresh raspberries, for filling
- Powdered sugar, for dusting
For the Vanilla Cream (optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese, softened
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, whisking continuously until smooth and well combined.
- Cover the batter and let it rest for at least 30 minutes at room temperature.
- In a large bowl, whip the heavy whipping cream with an electric mixer until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- In a separate bowl, beat the mascarpone cheese until smooth and creamy.
- Gently fold the whipped cream into the mascarpone cheese until well combined. Chill until ready to use.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan, tilting to spread it evenly into a thin layer.
- Cook for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between.
- If desired, mix the raspberries with granulated sugar and let sit for a few minutes to macerate.Spread a generous spoonful of vanilla cream onto each crepe and fold or roll as desired.
- Top with fresh raspberries and dust with powdered sugar if desired.
- Serve the crepes immediately, garnished with additional raspberries and a drizzle of raspberry sauce if desired.