Raspberry & Creme Crepes
Crepes with fresh raspberry and cream filling.
Servings: 6 crepes
Calories: 158kcal
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
Serving: 1crepe | Calories: 158kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 246mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 435IU | Calcium: 97mg | Iron: 1mg
