Tinklee's Raspberry Crepes

tinklee
tinklee @cook_3915364
USA

my family loved these! they have a nice creamy center with a burst of raspberry filling and are easier to make than you think

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Ingredients

16 servings
  1. crepe batter
  2. 2eggs
  3. 3/4 cupmilk
  4. 1/2 cupwater
  5. 1 cupflour
  6. 3 tbspmelted butter
  7. 1chocolate sauce
  8. raspberry filling
  9. 2 1/2 cupraspberries
  10. 1/2 cupsugar
  11. 1 tbspcornstarch
  12. cream filling
  13. 4 ozcream cheese
  14. 1 cupwhipping cream
  15. 3/4 cuppowdered sugar
  16. 1 tspvanilla
  17. topping and decoration
  18. 1powdered sugar
  19. 1cocoa powder
  20. 1/2 cupchocolate chips-optional
  21. 2 tspshortening or butter-optional

Cooking Instructions

  1. 1

    mix all together all the ingredients for the crepe batter, let sit in the refrigerator for one hour

  2. 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. 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. 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. 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. 6

    place on wax paper, keeping wax paper between crepes

  7. 7

    add cream filling to the middle of crepe, add a spoonful of raspberry filling to crepe

  8. 8

    hold crepe in half, then in half again,

  9. 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. 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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Comments

Sarah
Sarah @cook_2921520
They were so good made them two days in a row for my husband! Thanks for the recipe! :hungry

Written by

tinklee
tinklee @cook_3915364
on
USA
I love being in the kitchen and My hubby and I love riding bikes! We do a lot of fundraising for the veterans homes in our area and other programs while we ride our bikes, thats part of what our group is all about, I have a couple auto immune diseases that can slow me down quite a bit, I have Lupus and Sclerderma to name some of what I suffer, but I keep going and will not stop I know I just have to, I have been married for 37 wonderful years to a great man, have 2 great boys and adore all my grandkids
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