Ahhh... French crepes for a Sunday brunch in March? Yes, please!

So what is the trick to making a perfect French crepe? It is to pour the batter into a very hot 10 inch skillet/pan while tipping the pan.  This method will create those perfect thin and crispy crepes you crave. You’ll probably get about 12 crepes. I’ve been told that covered in plastic wrap they can last up to 2 days. Mine never last that long!

 Load them up with really, whatever you want. The options are limitless!

But… if you're looking for something tried and true, you need to try this raspberry vanilla cream filling.  Don’t forget to include a fruity bubbly mimosa. The perfect companion to the French crepe. Enjoy!



  • 1 3/4 cup flour
  • 3 eggs
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon sugar
  • 2 cups milk (I used 1% - do not use skim but other kinds will do)
  • 2 tablespoons melted butter
  • Extra butter for skillet
  • 8 oz. mascarpone cheese
  • 1 tsp VanillaPura Madagascar/rum vanilla extract
  • pinch salt
  • 1 cup heavy cream
  • 1 cup powdered sugar (divided) plus extra for dusting
  • fresh raspberries



  1. In a large bowl combine the flour, eggs, salt, vanilla, butter and sugar
  2. Whisk in the milk gradually until it is a smooth batter with no lumps
  3. Heat a lightly buttered 10" skillet over medium/high heat
  4. Scoop about 1/4 cup batter in center of pan then swirl and rotate so batter covers the bottom of the skillet
  5. The crepes will take about 1-2 minutes per side until brown
  6. Cook all crepes (lightly butter pan between making each crepe)
  7. Make filling by beating the whipped cream with 1/4 cup powdered sugar until stiff peaks form then set aside
  8. In mixer beat the cream cheese until smooth then add in 3/4 cup of powdered sugar, Madagascar vanilla and salt and mix well
  9. Fold in the whipped cream
  10. Spread about 2-3 tablespoons of vanilla cream on crepe and roll up
  11. Top with fresh raspberries and a dusting of powdered sugar


Thanks to Cooking on the Front Burners for sharing this recipe.



Jill Fulton