Crepes With Raspberry Fool Recipe

Name: Crepes With Raspberry Fool
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The crepes; 1 cup All Purpose flour; 2/3 cup Cold Whole milk; 2/3 cup Cold water; 3 Large eggs; 1/4 teaspoon Salt; 3 tablespoons Melted butter plus more for brushing on pan; Raspberry Fool; 1 pint Fresh raspberries; 1-2 tablespoons Sugar (taste to see if its sweet enough, remember your whipped cream is sweetened); 1 tablespoon Framboise Liquor; 1 pint Heavy Cream; 1/4 cup Powdered sugar; 1 teaspoon Pure vanilla extract; Raspberry Syrup (for drizzling)

Servings: persons

The crepes
1 cup All Purpose flour
2/3 cup Cold Whole milk
2/3 cup Cold water
3 Large eggs
1/4 teaspoon Salt
3 tablespoons Melted butter plus more for brushing on pan
Raspberry Fool
1 pint Fresh raspberries
1-2 tablespoons Sugar (taste to see if its sweet enough, remember your whipped cream is sweetened)
1 tablespoon Framboise Liquor
1 pint Heavy Cream
1/4 cup Powdered sugar
1 teaspoon Pure vanilla extract
Raspberry Syrup (for drizzling)

1
Mix all ingredient in a blender or food processor until smooth. Refrigerate 30 minutes or more.
2
To make the crepes: Heat crepe pan or non stick fry pan (5-8 inches) until drops of water dance on it. Brush with melted butter. Pour in 2-3 Tbs of batter tilt pan in all directions until batter covers the entire surface of the pan. Cook about 1 minute or until browned on the bottom you will see the edges start to pull away from the side of the pan,gently flip and cook the other side 1 minute. Repeat process for the rest of the batter. Let cool on cooling racks when thoroughly cool stack with parchment in between each crepe place in ziplock bag and refrigerate for up to 2 days or freeze for several weeks.
3
Put raspberries (reserving some for garnish) into a bowl add sugar, framboise and mash with a fork (If you have an aversion to the seeds before you add the framboise and sugar push the berries through a sieve). Let rest while you prepare the whipped cream.
4
In chilled mixing bowl with chilled whisk or beaters add the cold cream,vanilla and powdered sugar and beat until stiff peaks form. Should be quite stiff.
5
Fold in raspberries. Serve immediately with crepe. Drizzle with raspberry syrup.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The crepes, 1 cup All Purpose flour, 2/3 cup Cold Whole milk, 2/3 cup Cold water, and more.

Yes, Crepes With Raspberry Fool falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crepes With Raspberry Fool

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions