For Mother’s Day, delicate and delicious raspberry cream buttermilk crepes: ‘Suited to treating moms’

Mother’s Day will be celebrated around the world on Sunday, May 12, 2024, and your mother or any special woman in your life deserves to be pampered.

Would you like to make a memorable breakfast?

“I love crepes, especially as a special breakfast for myself,” says Angela Latimer, a Minnesota-based cookbook author and blogger/recipe developer behind BakeitWithLove.com Told.

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“These raspberry-filled crepes are perfect for treating mom to Mother’s Day.”

Below is Latimer’s complete recipe for delicate and flavorful crepes that will knock your mom’s socks off. And it also makes for a gorgeous gourmet presentation.

Speaking of which, have extra raspberries (or any type of berry) on hand to add an even more festive pop of color to your plate.

Bake It With Love crepes with raspberry cream

Servings: 8
Preparation time: 10 minutes
Cooking time: 10 minutes

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material

for buttermilk crepe

• 1 cup strong flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2/3 cup buttermilk (2 servings, 1/3 cup each)

• 2 large eggs
• 2 teaspoons almond extract
• 2 tablespoons butter (melted and cooled)
• 1 cup of water (cold)
• 1 teaspoon vegetable oil

For the raspberry whipped cream

• 1 cup fresh cream
• 1/2 teaspoon almond extract or vanilla extract
• 1/2 cup confectioners’ sugar
• 2 cups raspberries (fresh, half crushed and the other half whole)

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Instructions

1. Mix the buttermilk crepe batter

In a medium mixing bowl, combine 1 cup flour, 1 tablespoon sugar, 1/2 teaspoon salt, first 1/3 cup buttermilk, 2 large eggs, and 2 teaspoons almond extract.

Mix the batter ingredients until smooth (it will be sticky and thick, like pancake batter).

Once the crepes are made, spoon the raspberry cream mixture onto the crepes and roll. Be sure to top with additional raspberries. (Angela at Bake It with Love)

Add the remaining 1/3 cup buttermilk, 1 cup water, 2 tablespoons butter, and 1 teaspoon vegetable oil and whisk until combined and the dough is smooth, silky, and quite thin. Refrigerate crepes for at least 30 minutes before cooking.

2. Bake the crepes

Heat an 8-inch frying pan or crepe pan over medium heat and ladle 1/4 cup of crepe batter into the pan, making a circle in the center of the pan. Rotate the pan to spread the batter around the edges and bake the crepes quickly and evenly.

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Cook the crepes for about 1 minute on each side, then use a rubber spatula to loosen the edges of the crepes and flip them to the other side (after the first side is cooked, test the edges to see if the crepes “feel” good). (ready to flip).

Once both sides are cooked, remove from the pan and repeat until all crepes are cooked.

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3. Make raspberry whipped cream

In the bowl of a stand mixer, combine the heavy cream, almond (or vanilla) extract, and confectioners’ sugar.

Mix on medium-low speed for about 1 minute, then increase the stand mixer speed to medium and continue to mix in the whipped cream until stiff peaks form.

You’re sure to impress the special woman in your life with these sophisticated and delicious Mother’s Day crepes. (Angela at Bake It with Love)

Combine the whipped cream and 2 cups of freshly mashed raspberries, gently tossing the berries until evenly distributed in the whipped cream.

Squeeze or spoon the raspberry cream over the crepe and top with the remaining whole raspberries (add sifted sugar if desired).

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This original recipe is owned by BakeitWithLove.com and was shared with Fox News Digital.

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