French Cream Crepes With Raspberry Sauce Recipe

Name: French Cream Crepes With Raspberry Sauce
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons granulated sugar (for the batter) + ¼ cup granulated sugar (for the sauce); 1 ½ cups all-purpose flour; 2 cups milk; 3 large eggs; Butter; Vanilla; Frozen Raspberries; 2 tablespoons cornstarch; Crepes

Relive a cherished memory with this decadent French Cream Crepe recipe! Originally made for a Girl Scout event in the early 90s (and again for a memorable New Year's Eve party!), this recipe makes over 300 crepes and is perfect for large gatherings or a special occasion. The batter and raspberry sauce can be prepped ahead of time, making this impressive dessert surprisingly easy to assemble just before serving. Get ready for a taste of nostalgia and pure deliciousness!

Prep Time 60 mins

Cook Time 40 mins

Calories 180.8 kcal

Protein 8g

Rating 5.0 (2 Reviews)

French Cream Crepes With Raspberry Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for French Cream Crepes With Raspberry Sauce

2 tablespoons granulated sugar (for the batter) + ¼ cup granulated sugar (for the sauce)
1 ½ cups all-purpose flour
2 cups milk
3 large eggs
Butter
Vanilla
Frozen Raspberries
2 tablespoons cornstarch
Crepes

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How to Make French Cream Crepes With Raspberry Sauce

**Make the Crepe Batter:** In a large bowl, whisk together the flour, sugar, salt, and eggs until smooth. Gradually whisk in the milk and melted butter until a smooth batter forms. Let the batter rest for at least 30 minutes.
**Cook the Crepes:** Heat a lightly oiled crepe pan or nonstick skillet over medium heat. Pour 1/4 cup of batter onto the hot surface, swirling to spread thinly. Cook for 1-2 minutes per side, or until golden brown. Stack the cooked crepes on a plate as you go.
**Make the Raspberry Sauce:** Combine the raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, or until the raspberries have softened and released their juices. Strain the sauce through a fine-mesh sieve to remove seeds (optional).
**Make the Pastry Cream:** In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Bring to a simmer over medium heat, whisking constantly until thickened. In a separate bowl, whisk the egg yolks. Temper the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook for 1-2 minutes, or until thickened. Stir in the vanilla extract and butter. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
**Assemble the Crepes:** Spread a thin layer of pastry cream over each crepe. Top with a dollop of raspberry sauce and roll up. Serve immediately or chill until ready to serve.