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  • Writer's picturerodica godlewski

whip cream filled crepes and a raspberry-rum sauce

Probably my favorite crepes to date and this raspberry-rum sauce is a dream.


for the crepe batter:

for the filling (enough for 30 crepes):

  • 16 oz Cool Whip whip cream, room temperature

  • the zest of 4 lemons

  • 1 tablespoon vanilla extract

for the sauce:

  • 20 oz frozen raspberry

  • 1 cup rum

  • 1/2 cup granulated sugar

to decorate:

  • 1/4 cup confectioner's sugar


  1. Make the crepe batter.

  2. For the filling combine the whip cream, lemon zest and vanilla extract and fill the crepes with it (approximately 1 tablespoon of filling in each crepe). Arrange the filled crepes on a serving dish and refrigerate.

  3. Meanwhile make the sauce. In a saucepan combine the frozen raspberries, the rum and the sugar. Simmer on low heat for 25 minutes then pour the sauce hot on top of the crepes. Dust with confectioner's sugar and serve immediately.

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