Tinklee's Raspberry Crepes
my family loved these! they have a nice creamy center with a burst of raspberry filling and are easier to make than you think
Open in Cookpad AppCooking Instructions
- 1
mix all together all the ingredients for the crepe batter, let sit in the refrigerator for one hour
- 2
beat cream cheese till light and fluffy, add whipping cream, powdered sugar, and vanilla and beat till light and fluffy and holds a firm shape, then place in refrigerator
- 3
add raspberries, sugar and cornstarch to a sauce saucepan and cook over med -low heat till bubbly, cook for I min longer, then remove from heat, place in refrigerator to get cooled d own
- 4
preheat your burner to med-high, using a 8" non-stick frying pan, add a touch of butter to the pan just enough to give it a gloss, remove any extra, pour 1/4 cup of batter in pan, and turn pan to coat the total bottom of of the pan
- 5
cook for 10-15 seconds (look for your crepe to no longer be wet looking), then flip and cook the other side for 5-6 seconds
- 6
place on wax paper, keeping wax paper between crepes
- 7
add cream filling to the middle of crepe, add a spoonful of raspberry filling to crepe
- 8
hold crepe in half, then in half again,
- 9
place 1 filled crepes on plate, sprinkle with a small coating of powdered sugar and a dust of cocoa powder, for extra effects decorate plate with chocolate dots
- 10
optional -melt chocolate chips and shortening/butter in microwave, then place in a sqeeze bottle or a plastic baggie with the tip cut off
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