Raspberry Cream Crepes


  • 3 large eggs
  • 3 Tablespoons melted butter
  • 1 cup flour
  • 2/3 cup cold milk
  • 2/3 cup cold water
  • 1/4 teaspoon salt
  1. Combine all ingredients in a blender and mix until smooth. Refrigerate for 1-2 hours to allow for a more tender crepe.
  2. Once the batter has refrigerated, heat non stick pan and grease it with cooking spray or brush it with additional melted butter. Put a puddle in the middle of the pan and rotate pan until the batter is spread out very thinly. Cook until it’s a tiny bit brown underneath. Flip and cook the other side briefly. Grease each time a new crepe is made.
  3. To make sweet cream filling, mix 1 package cream cheese, 3T. powdered xylitol or powdered sugar, a splash of vanilla, 1T. (or more) half and half, until it reaches a spreadable consistency.
  4. To make warm raspberry topping, heat 2c. frozen raspberries, 3T. powdered xylitol or powdered sugar, a sprinkle of glucomannon or cornstarch and a couple Tablespoons water. Heat until warm and bubbly.
  5. Spread sweet cream filling inside crepe and either roll or fold into quarters. Top with warm raspberry compote.

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