Raspberry Cream Cheese Crepes Recipe
Elevate your breakfast or dessert experience with our simple yet exquisite Raspberry Cream Cheese Crepes. Featuring the tartness of raspberries and the richness of cream cheese, this recipe promises to be a delightful addition to your culinary traditions, offering a taste of Canadian goodness in every bite.
- Prep: 15 min
- Cooking: 10 min
Ingredients
- 8 oz (250 g) soft Canadian Cream cheese
- 3 tbsp (45 mL) sugar
- 1/2 tsp (2 mL) vanilla extract
- 2 cups (500 mL) frozen raspberries thawed, juice reserved
- Vanilla ice cream (optional)
- Fresh Raspberries (optional)
- Crêpes
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- 3 eggs
- 1 cup (250 mL) 10% half-and-half cream
- 1 tbsp (15 mL) butter melted
- Butter for cooking
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Preparation
Crêpes:
In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary.
Heat an 8-inch (20 cm) nonstick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over. Cook second side for about 15 sec or just until golden spots start to form.
Slide the cooked crêpe out onto a parchment paper lined plate. Repeat with remaining crêpe batter, heating and buttering pan between each as necessary. You should have 12 to 14 crêpes.
Preheat oven to 350 °F (180 °C).
In bowl, blend together Canadian Cream cheese, sugar and vanilla, until smooth. Spread evenly on 12 crêpes. Top with raspberries. Roll crêpes and place in buttered ovenproof dish.
Bake for 10 minutes. Remove from oven and serve two crêpes per person. Drizzle with reserved raspberry juice and serve with ice cream and fresh raspberries, if desired.
Nutritional information
Per serving| Energy: | 475 Calories |
| Protein: | 11 g |
| Carbohydrate: | 43 g |
| Fat: | 29 g |
| Fibre: | 3.5 g |
| Sodium: | 300 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 168 mg |
| Selenium: | 35 % |
| Vitamin B12: | 32 % |
| Vitamin A: | 31 % |
| Folate: | 30 % |
