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 Tbsp to 1 1/2 Tbsp 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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