Bavarian Cream and Raspberry Crepes

Whether you want a really fabulous breakfast or a great dessert these Bavarian cream and raspberry crepes are fantastic. Add a little chocolate drizzle and the family is going to be wowed. And rightly so.

Crepes are like bikes… they are hard as hell until you know how to do it. Once you make the perfect crepe you will be able to match it from that point on. The trick is getting that first one perfect.

Most people say they have to throw out the first one of every batch. I used to but I don’t so much anymore. Here are some tips:

  1. Let the batter sit for 30 minutes for the gluten to relax.
  2. Be sure your pan is really hot.
  3. Spray with cooking spray.
  4. Rub a tiny bit of butter in the pan.
  5. Add the batter with a 1/4 cup measure, swirling the pan as you add it.
  6. Hold the pan over the batter bowl so that any excess runs back into the bowl.
  7. Cook until the edges curl a little and you can pull the crepe out of the pan.
  8. Either fill and roll as you take them out of the pan or lay parchment between the crepes.

That’s it. Perfect every time.

Now, adding a Bavarian Cream filling and a dab of raspberry jam creates something akin to amazing. You can put these together from first stir of the batter to last drizzle of the chocolate in less than 30 minutes.

Recipe: Crepes with Raspberry and Bavarian Cream Filling

Summary: Delicate crepes with a rich Bavarian cream and raspberry jam filling

Cooking time (duration): 40 minutes

Number of servings (yield): 8

Meal type: breakfast

Culinary tradition: French

My rating: 5 stars: ★★★★★ 1 review(s)


  • 2 eggs
  • 1 cup water
  • 2/3 cup all-purpose flour
  • Pinch of salt


  1. Beat all ingredients together and allow to stand for 30 minutes.
  2. Don’t worry if there are a few small lumps in the batter.
  3. Make crepes using an 8 inch omelet pan and 1/4 cup of batter.
  4. Cook 2 – 3 minutes or until shiny and set on the top and golden underneath.

Bavarian Cream Filling

  • 1 cup milk
  • 1 cup half and half
  • 1/3 cup white sugar
  • 3 egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  1. Beat all ingredients except vanilla together in a microwave safe bowl.
  2. Microwave for 8 minutes or until thick, stirring every minute or so.
  3. Add vanilla.
  4. Set aside.

Ganache Drizzle

  • 1/3 cup heavy cream
  • 1 cup chocolate chips
  1. Microwave cream until bubbles form around the edges.
  2. Stir in chocolate chips until melted and smooth.
  3. Drizzle over crepes

To Assemble

  1. Place one crepe shiny side up on a plate
  2. Add 1/2 tsp of raspberry jam in a line down center of the crepe
  3. Now add a tablespoon of the Bavarian cream.
  4. Roll up and place seam side  down on a plate.
  5. Drizzle with chocolate and serve warm.

Makes 8 servings (about 2 crepes per serving with a few left over)

Nutrition Information:

Calories 312

Fat 16.2 (saturated fat 9.8)

Carbs 34.8

Fiber 1.0

Protein 6.5

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  1. james says

    I have been on a crepe tear lately, too. Among those I like are nutella and banana with toasted almonds, lemon crepe suzette and plain brown butter/sugar.

    These look great!

  2. Chris says

    Thanks, I think I will try this on the weekend. Haven’t made crepes in ages, add bavarian creme and something sweet-has to be yumalisious.

  3. Terry Lawrence says

    When I took French in high school, our teacher had us make crepes in class. They were delicious, and she taught us to flip them using two forks. I made them quite a few times at home after that, but haven’t made them in years. I have recently been trying to remember her recipe. She told us to remember 1-2-3… and I THINK it was 1 cup of flour, 2 cups of milk and 3 eggs, a little sugar and a little vanilla. I am pretty sure I have the correct ingredient with the correct numbers. I need to give it a try 😀 These look absolutely fabulous, Marye 😀

    • marye says

      I think that is the way alot of people make them…I use water rather than milk because I think it makes them more tender.

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