Cinnamon Crepes with Raspberries and Chantilly Cream

Mimi from Manger (a marvelous blog, btw, with fabulous photography by her husband) says she got this recipe from her Icelandic MIL, Jóhanna, who is famous for her cinnamon pancakes. Well, Mimi and her family call them pancakes, but they are without a doubt what we call crepes...the batter and the finished texture.  
I love the way she served them in a folded triangle rather than rolled up. They're easy enough to make but difficult to get an even golden brown on each and every one of them. Don't you think this would be fabulous in the fall with some caramelized apples? My mouth waters just thinking of it. 
Mimi  made them with pears, but said she was thinking strawberries, which is why I decided to post this now. Our strawberries and raspberries are lovely at the moment. (But I'm keeping this in mind for fall.)

Cinnamon Crepes with Raspberries and Chantilly Cream

From Mimi at her Manger blog

2 tablespoons unsalted butter, melted
1/3 cup granulated sugar
2 eggs
 2 ½ cups full-cream milk
1 and 1/2 cups plain flour
¼ tsp fine salt
1/2 tsp vanilla extract
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon

Fruit of your choice
Chantilly Cream (recipe follows)

In a crepe pan, melt the butter, take off the heat and leave to cool. Meanwhile, in a large bowl, combine sugar and eggs. Whisk briskly for a minute, then gradually add the milk and flour, baking powder, salt and vanilla extract, until you get a smooth batter. Add the cinnamon, mix well, then finally add the all butter that was in the pancake pan.
Heat the pancake pan on a medium to high heat. When the pan is very hot, spoon ¾ of a ladle of batter and pour on pan, swirling the pan to evenly cover the surface. Cook for a minute or so, until the edges start browning. Lift the edges slightly with a palette knife and turn the pancake to cook on the other side. For 30 seconds. The pancakes are best golden brown. I placed wax paper between the crepes. Cover with a tea towel to keep the soft until cool and ready to serve.
Prepare whatever fruit you are using. Make the chantilly cream.
Place 1 tablespoon of whipped cream in the center of the pancake, add 2 teaspoons of diced fruit. Fold in half and fold again to form a triangle. Serve immediately.

Chantilly Cream

1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar

Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.

Surgery update: Much easier than I expected, I even walked out of the outpatient clinic on my own!  Walking quite normally now and will begin rehab soon to get complete extension back. All in all, a success.


  1. We are able to find local strawberries right now so I would have chosen them too for these pretty crepes. Love the Chantilly cream too. Crepes are for me always a bit tricky, but now my husband has taken over it's easier :)

  2. Doesn't Mimi have a beautiful blog. It is like reading a fine magazine. These crepes sound delicious. Glad to hear that you are doing well.


  3. They sound fabulous with strawberries and raspberries or with apples! I've been trying to get over my fear of making crepes. I just made some last weekend--I still need more practice!

  4. Making crepes is supposed to be quit difficult. I've never attempted making them, but I sure don't mind eating them. I love the idea of cinnamon with raspberries.
    Have a lovely weekend
    *kisses* H

  5. This sounds and looks scrumptious, Barbara.
    Have a beautiful weekend!

  6. Oh, so tempting and delicious!



  7. OMY Barbara Thes elook delicious I love raspbarries, the funny I post crepes toobut with strawberries:))

  8. How delicious! I bet they'd be lovely folded around a cream cheese mixture like a blintz, too!

  9. Oh my. The Knight has never had crepes and I know where to start - with the strawberries for him.

  10. Mhhh...love that combination. Very happy that your surgery went OK....ufff!

    ela h.
    Gray Apron

  11. Glad your procedure went well. On another note, I will now be thinking of strawberry crepes all day

  12. I love the photos on Mimi's blog too. So beautiful! What a delicious and beautiful recipe.

    I missed your last post (the Bombe looks lovely and so versatile!) so didn't realize you had a surgery on your knee! So glad to read you are on the road to recovery.

  13. Oh goodness---these look so good! I can't wait to try this recipe on my family Barbara. The girls are going to love this (they all have a sweet tooth too)

    I hope all is great with you dear and that your spring has been lovely.
    sending hugs...

  14. I am so glad your surgery went well and these turnovers must have helped a lot the recovery!

  15. These are gorgeous!! Love that they are so cinnamony and fruity. The best of all flavors!

  16. OF COURSE i love the crepes, and the cream ain't too shabby either. :)

  17. Wow, thank you for introducing me to Mimi. I took a quick look and am on my way back for a longer stay. I love the thought of cinnamon crepes. Never would have thought of the combination. I bought some beautiful strawberries today and these crepes will be on the menu tomorrow.

  18. Barbara, I am glad that you are recovering well...the crepe looks fabulous, light with the chantilly and the fresh raspberries...
    Enjoy the rest of your week :D

  19. I'm sorry I missed this!
    I am loving this. I swear I always buy extra berries with the hopes of baking with them, but it never happens.
    Been dying to make a blueberry pie for a couple weeks now.
    So glad your knee is doing well. Swimming is the best exercise for it and the lowest impact for strengthening it. But you already knew that. Have a wonderful weekend!

  20. Oh my, these look amazing. I think the Chantilly cream makes it. Jess makes crepes once in awhile for breakfast. She would love this recipe. There is always something special cooking in your kitchen.


  21. It made these lovely stuffed pancakes as a Brunch for my friends!
    We all loved them so much, sweet Barbara! It was very delicious too! Xxx



Related Posts with Thumbnails