Raspberry Creme Crepes
These Raspberry & Creme Crepes are my husband's favorite thing to eat for breakfast. Thankfully, they take very little active time and they are as quick and easy to make as pancakes.
People tend to shy away from making crepes because they believe they are difficult to make. Well, they're really not. Mine may not be textbook in appearance but they definitely taste delicious!
Crepes Without Using A Crepe Pan
Because I don't use a crepe pan, they don't come out perfectly round. I use a skillet and roll the skillet into a circular motion to get the crepe mix to thin and spread out.
The key to making crepes is to get the crepe to be thin, light, but still have some fluff to it.
After making the cream cheese mixture add 1 tablespoon to 1 ½ tablespoon to each crepe. This is probably my favorite part of the crepe because the filling is sweet without being too sweet... I'm guilty of eating just the filling!
Although, it does taste amazing with the raspberries.
Adding the raspberry compote makes every bite of these crepes full of fresh raspberry flavor. Just spread the compote over the cream cheese filling to give it good coverage and you'll get fresh raspberries in every bite! The combination is unbelievably good!
Topping these Raspberry & Creme crepes off with whipped cream and fresh raspberries makes every bite even more delicious and makes it even more appetizing. You surely won't have to twist any arms for anyone to give it a try.
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📖 Recipe
Raspberry & Creme Crepes
Crepes with fresh raspberry and cream filling.
Ingredients
Crepe Mix
- 6 tablespoon beaten egg
- ⅔ cup milk
- ¼ teaspoon salt
- ⅔ teaspoon baking powder
- 4 teaspoon confectioner's sugar
- ½ cup flour
Cream Cheese Filling
- 6 oz cream cheese, softened
- 6 ½ tablespoon confectioner's sugar
- 8 teaspoon milk
- ¼ teaspoon vanilla
Garnish
- whipped cream
- fresh raspberries
Instructions
Crepe Mix
- Mix together beaten egg, milk, and salt in a small bowl.
- Gently stir in baking powder, confectioner's sugar, and flour.
- Cover and chill in refrigerator for 45 minutes to an hour.
Cream Cheese Filling
- Combine softened cream cheese, milk, vanilla, and confectioner's sugar together in small bowl. Mix well and set aside.
Raspberry Compote
- In small saucepan combine raspberries and sugar and bring to a simmer. Break down raspberries and allow sugar to thicken sauce. Stir frequently.
- Add fresh lemon juice, stir well, and set aside.
Making Crepes
- Heat skillet to low medium heat and add 1 teaspoon butter to pan and allow to melt.
- Spread ¼ cup mixture onto skillet and move skillet to allow crepe mixture to spread and thin out.
- Cook crepes for 30 - 45 seconds or until golden brown and firm on edges.
- Flip crepe and cook for 30 seconds more.
- Place crepes on plate and add 1 to 1 ½ tablespoon of cream cheese mixture onto crepe.
- Top with Raspberry compote and roll up.
- Top with whipped cream and fresh raspberries.
Notes
https://mamaneedscake.com/recipe/raspberry-creme-crepes/
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Kristine says
These crepes sound incredible! I would love to sit down to a full plate of these for breakfast!
Cindy Gordon says
I am a huge crepes fan and this recipe is simply amazing!!
Katie | Healthy Seasonal Recipes says
I love crepes! This is a delicious idea for a filling!
camila says
crepes are like my favorite thing ever!! This looks absurdly delicious!!! Now I am craving for crepes so much!
Jere Cassidy says
I don’t own a crepe pan so I am inspired now to make some crepes. Love your fillings.
chrismar says
I can not find what quanity of raspberries or any ingredients for the compote. I made the cream filling and found a recipe for raspberry compote and they turned out wonderful. Had family over and everyone wanted me to make another batch. That's a pretty good review for any dessert.
Jessica Kerger says
Excellent! My son requested Raspberry Crepes for his 21rst Birthday breakfast and I used this recipe (doubled) and it was extremely well received! I suspect this will now become our whole family’s “Birthday Breakfast” request. True that there wasn’t instruction on the Compote, but easy enough to make: frozen raspberries heated through with sugar and lemon juice to taste, mix in a little cornstarch until thickened into a syrup. Yum!! Thank you!
Kim says
Shoot. I mixed the filling and it's the consistency of buttermilk. It didn't work.
Dana says
Hey Kim!
If the filling is on the thicker side, adding a splash of milk a little at a time will help thin the filling out.