Nourishing and delicious, these delicate dessert crepes with berries and cream will literally melt in your mouth. Nothing but pure sweet goodness here. 😉
Lately I can't get enough fresh berries!!!
What better way to celebrate them than these delightfully light and airy dessert crepes filled with raspberries and fresh homemade sweet cream?
Only two main steps are required for this recipe: preparing the sweet cream and the crepes.
First, make the cream
I love using coconut sugar and vanilla for this berries and cream recipe, but you can certainly use regular sugar or powdered sugar instead. I would highly recommend not skipping the vanilla, though--it's magical;) The only other thing you'll need is heavy cream!
Using a hand mixer or stand mixer, blend the cream, sugar and vanilla on high speed until it just thickens, and then set aside. Or, if you prefer fully whipped cream simply continue blending until firm peaks form. Done!
Tip: Chill your mixing bowl and mixing blades for about 20 minutes in the freezer before you make the cream; it makes mixing faster and easier.
Next, make the crepes
Whenever possible, I love sneaking a superfood or two into my recipes to take things up a notch and sneak more fiber and nutrition into my family's meals. 🙂 For these crepes, I'm using flaxseed meal in the batter for some extra fiber and omega-3 goodness. (Don't worry, they are still just as delicious as without it; taste-tested and approved by my resident picky eater!)
And after testing (and testing...and testing) I'm convinced that the magic of these crepes is in the flax. Somehow it just binds everything together even more perfectly than without it--much like a "flax egg" does as an egg substitute in vegan recipes. So, they are practially foolproof.
The other secret in this recipe is to make sure you're using the full amount of butter. I've tried less to cut down on the saturated fat, but trust me that it just doesn't work out--things start sticking and the texture of the crepes is just, well, not the same.
Warm a small skillet over medium heat, add a little butter to the pan to coat before each crepe and pour in about ¼ cup of batter. Cook for a minute or two on the first side, less on the second until just golden brown.
Tip: You can use grass-fed butter to make these even more healthy since it has increased levels of omega-3 fatty acids.
So basically, this recipe is almost healthy enough now that you could actually make it for breakfast if you wanted to. I won't tell anyone... 😉
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These delicious (and healthy!) dessert crepes feature fresh raspberries and homemade whipped cream sweetened only with coconut sugar.
For the berries and cream:
- ½ cup heavy whipping cream
- 1-2 teaspoon coconut sugar, white sugar or powdered sugar, to taste
- ¼ teaspoon vanilla
- 2 cups fresh raspberries or other berries
For the crepes:
- 4 large eggs
- 1 tablespoon coconut sugar or white sugar
- 1 cup milk
- 1 cup cold water
- 1 ⅓ cup all-purpose flour or gluten free flour blend (see notes)
- ¼ cup flaxseed meal
- ½ teaspoon sea salt
- 4 tablespoons butter, plus more to grease pan
- Prep: Chill a large mixing bowl and mixing blades in the freezer for 15-20 minutes (optional but recommended.) Wash and dry raspberries and set aside in a small bowl.
- Make the sweet cream: Combine the heavy cream, sugar and vanilla in the chilled bowl and use a hand mixer or stand mixer on on high speed until the desired consistency is reached. I like to stop once the whipped cream is just starting to become thick, but not to the point of forming stiff peaks. Set aside.
- Make the batter: Whisk the eggs and sugar together in a large bowl. Pour in the milk and water, and whisk to combine followed by the flour, flaxseed meal and salt. Melt the butter and slowly add to the batter while whisking once more.
- Cook the crepes: Heat a small crepe pan or skillet over medium heat. For each crepe, add a little butter to coat the pan and then pour in about ¼ cup of batter while lifting the pan to distribute it evenly. Cook the first side for a minute or two until the wetness of the batter disappears. Flip and cook another minute until light golden brown. Keep the crepes warm on a low oven or warming plate.
- Assemble: Working with one crepe at a time, pour a spoonful of the sweet cream down the middle, putting raspberries all along on the filling, and then roll it all up.
- Enjoy: Serve immediately, and enjoy!
I used Bob's Red Mill 1:1 Gluten Free Flour Blend for the gluten-free version and it worked like a charm. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these delicate beauties (Bob's also has an all-purpose flour that is garbanzo bean based--I do not recommend this one for this recipe.)
Keywords: healthy crepes, berries and cream recipes