Powdered Raspberry Crepes Recipe

There’s something incredibly satisfying about whipping up a batch of fresh crepes, especially when they’re filled with juicy raspberries and a touch of sweetness. Here’s my journey to the perfect raspberry crepe, filled with tips, secrets, and that one ingredient that makes all the difference!

These powdered raspberry crepes are some of my favorites to make. They strike a delicate balance of all-purpose flour, with just the right hint of vanilla and a touch of granulated sugar, to be both delicious and easy to make.

Of course, fresh raspberries bring a flavor that’s hard to beat, but I guarantee a dusting of powdered sugar on these crepes will make them taste even more divine.

Ingredients

• All-purpose flour: Provides structure; source of carbohydrates.
• Granulated sugar: Adds sweetness and balance to flavors.
• Milk: Contributes moisture; source of calcium and protein.
• Eggs: Add richness, binding, and leavening; high in protein.
• Fresh raspberries: Offer tartness; packed with fiber and antioxidants.
• Powdered sugar: Adds smooth sweetness; used for dusting.
• Vanilla extract: Enhances flavor; brings out sweetness.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 1 tablespoon unsalted butter, melted and cooled
• 1/2 teaspoon vanilla extract
• 1 cup fresh raspberries
• 2 tablespoons powdered sugar, plus extra for dusting
• Butter or oil for greasing the pan

>li>Whipped cream (optional)

How to Make this

1. In a big mixing bowl, blend the flour, the granulated sugar, and the salt together really well.

2. In a different bowl, combine the milk, eggs, melted butter, and vanilla extract and beat them together.

3. Slowly incorporate the wet ingredients into the dry ingredients, beating constantly until the mixture is smooth and lump-free.

4. Fold the fresh raspberries and powdered sugar in lightly, taking care not to overdo it and mash the raspberries too much.

5. Let the batter rest for at least 30 minutes in the refrigerator. This is a critical step to perform with any batter made from flour. After 30 minutes, the batter will be smoother, and the crepes will be more tender. Columns of batter will not remain in the batter that will rest. Row by row, these flour proteins will fold upon themselves and then double in number. Result: more tender crepes.

6. Preheat a nonstick frying pan or crepe pan over medium heat; grease lightly with butter or oil.

7. Into the pan, pour approximately 1/4 cup of the batter and swiftly swirl it to disperse the batter evenly into a thin layer.

8. Prepare for approximately 1-2 minutes, or until the edges begin to rise and the bottom is a light gold. Turn the crepe over and prepare for another 1-2 minutes on the opposite side.

9. Put the cooked crepe onto a plate and do the batter thing again, with the following adjustments: if you don’t have a plate large enough for the cooked crepes, use a serving platter; if you don’t have a kitchen scale, use a liquid measuring cup to measure out 1½ cups of batter; and if you don’t have a return stir or a return flip for the pan, just add batter to the pan and cook it. Do not try to be a short-order cook; this is a crepe-making process.

10. Sprinkle the crepes with powdered sugar and serve warm, with a dollop of whipped cream on top, if you like. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Spatula
5. Measuring cups
6. Measuring spoons
7. Nonstick frying pan or crepe pan
8. Ladle or small cup (for pouring batter)
9. Plate or serving platter (for holding cooked crepes)

FAQ

• Can I use frozen raspberries instead of fresh?Certainly! Frozen raspberries can be used. Yet, like with any other frozen fruit, they must be thawed first. Be sure to drain away any excess liquid that might make your finished crepes soggy. Otherwise, your luscious lemon curd filling will simply ooze out.
• What is the best way to prevent lumps in the crepe batter?Sift the flour, sugar, and salt, then proceed as follows: For a more rustic cake, the next step is to whisk together the eggs, milk, and melted butter until smooth and add to the dry mixture and stir until well combined. If you want a more uniform texture, use a blender to combine the wet ingredients and then add to the dry ingredients. Either way, don’t overdo it. Once combined, gently fold in the nuts and/or chocolate if using. Remember, the top of the cake will be edible, so use whatever you want to make this cake delicious!
• How long should I let the crepe batter rest?Allow the batter to rest in the refrigerator for a minimum of 30 minutes. This gives the flour in the batter a chance to absorb the liquid, which makes for a more tender crepe.
• What should I do if the first few crepes tear?Make sure the pan is properly heated and greased. Getting the right temperature and technique may take a few tries, so don’t worry if the first crepe tears.
• How can I store leftover crepes?Place them with parchment paper in between in an airtight container and store in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.
• Is it possible to make these crepes gluten-free?Indeed, you can use a gluten-free flour blend that is appropriate for baking in place of the all-purpose flour. Here are some more tips for successful gluten-free baking:
  – Use a flour blend specifically made for gluten-free baking.
  – Add a bit more moisture to the batter or dough.
  – Allow the batter or dough to rest for a while before baking.
• Can I prepare the batter in advance?Certainly! The batter can be made in advance, up to 24 hours, if necessary. Just cover the bowl and place it in the refrigerator. When it’s time to cook, give the batter a gentle stir and serve it up.

Powdered Raspberry Crepes Recipe Substitutions and Variations

1 cup all-purpose flour: swap with 1 cup whole wheat flour for an increase in fiber.
1 tablespoon of granulated sugar: Substituting with 1 tablespoon of honey or maple syrup works well, but you’ll need to cut back a little on the milk to keep it all together.
1 1/2 cups milk: use 1 1/2 cups almond milk or soy milk in place of cow’s milk for a version that is free of dairy.
Two large eggs: for a vegan substitute, use 1/2 cup mashed banana or 1/2 cup applesauce (flavor will be affected).
1 tablespoon unsalted butter: switch in 1 tablespoon coconut oil for a different flavor.

Pro Tips

1. Rest the Batter After mixing the batter, let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, which results in more tender crepes. Resting also helps the flour fully absorb the liquid, leading to a smoother batter.

2. Consistent Heat Use medium heat consistently. Heating the pan before adding the batter ensures that the crepes cook evenly and have a light, golden texture. If the heat is too high, the crepes can burn before they have set properly.

3. Pan Greasing Use a minimal amount of butter or oil to grease the pan. Too much can make the crepes greasy. A good tip is to use a paper towel to lightly coat the pan with oil or melted butter between each crepe.

4. Swirling Technique Pour the batter into the center of the pan and immediately swirl the pan in a circular motion to spread the batter into an even, thin layer. This ensures that the crepes are uniform in thickness and cook evenly.

5. Gentle Folding When folding in the raspberries, be gentle to avoid crushing them. This helps in maintaining the texture and presentation of the crepes. Consider folding the raspberries just before cooking for more delicate and fresh incorporation.