Raspberry Cream Cheese Pan-Crepes Recipe

Name: Raspberry Cream Cheese Pan-Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Softened Reduced Fat Cream Cheese (not Whipped) - Divide Into 2 And 4 Ounce Portions; 2-1/2 cups Frozen Raspberries, Thawed, Mashed & Divided Into Two 1 Cup Portions (for The Pan-crepes & Raspberry Sauce) And A 1/2 Cup Portion (for The Cream Cheese Filling); 1/2 teaspoons Vanilla Stevia Drops To Taste; 1 cup Spelt Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Salt; 1 whole Large Egg; 1 cup Fat Free Milk; 1 ounce, weight Butter Or Cooking Spray; 4 ounces, weight Fresh Raspberries For Topping; 2 ounces, weight Toasted Pecans Or Walnuts For Topping

Servings: persons

6 ounces, weight Softened Reduced Fat Cream Cheese (not Whipped) - Divide Into 2 And 4 Ounce Portions
2-1/2 cups Frozen Raspberries, Thawed, Mashed & Divided Into Two 1 Cup Portions (for The Pan-crepes & Raspberry Sauce) And A 1/2 Cup Portion (for The Cream Cheese Filling)
1/2 teaspoons Vanilla Stevia Drops To Taste
1 cup Spelt Flour
1 Tablespoon Baking Powder
1/4 teaspoons Salt
1 whole Large Egg
1 cup Fat Free Milk
1 ounce, weight Butter Or Cooking Spray
4 ounces, weight Fresh Raspberries For Topping
2 ounces, weight Toasted Pecans Or Walnuts For Topping

1
*You will also need a plastic squeeze bottle to make the shapes.
2
*Taste your batter, filling and sauce as you go. Sweeten to taste with Stevia or your favorite natural sweetener.
3
For the cream cheese filling: Combine 1/2 cup thawed, mashed raspberries with 4 ounces cream cheese. Add Stevia or natural sweetener to taste. Store in the refrigerator until ready to use.
4
For the raspberry sauce: mash 1 cup of thawed raspberries with some Stevia or natural sweetener to taste. You can heat in a saucepan over low heat or microwave if you wish. This sauce is best hot or at room temperature.
5
Make batter: Whisk together spelt flour, baking powder and salt. Puree flour mixture in blender with egg, milk, Stevia drops (to taste), 2 ounces of softened cream cheese and 1 cup thawed raspberries. Put batter in the plastic squeeze bottle.
6
Spray with cooking spray or put a small pat of butter into a large non stick skillet or griddle with heat set to medium high. Make a heart shape outline with the batter. Fill the heart by squirting in more batter. Let pan-crepe cook a few minutes until it is lightly browned on the bottom and appears cooked through. Then flip it and cook until the bottom is golden brown. If they start cooking too quickly reduce the heat to medium. Set cooked pan-crepes aside and finish cooking the batter. Spray or butter pan in between batches of crepes.
7
Assembly: Have fun with this. Simply layer pan-crepes with cream cheese filling, some raspberry sauce and top them with fresh raspberries and toasted nuts.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces, weight Softened Reduced Fat Cream Cheese (not Whipped) - Divide Into 2 And 4 Ounce Portions, 2-1/2 cups Frozen Raspberries, Thawed, Mashed & Divided Into Two 1 Cup Portions (for The Pan-crepes & Raspberry Sauce) And A 1/2 Cup Portion (for The Cream Cheese Filling), 1/2 teaspoons Vanilla Stevia Drops To Taste, 1 cup Spelt Flour, and more.

Yes, Raspberry Cream Cheese Pan-Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry Cream Cheese Pan-Crepes

How did you like this recipe?

Frequently Asked Questions