Raspberry & Hazelnut Crepes with Cookies Recipe

Name: Raspberry & Hazelnut Crepes with Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hazelnut Cream Filling; - PHILADELPHIA Original Cream Cheese, softened; 1/2 cup hazelnut spread; 3 cups OREO Pieces-Small; 1 cup OREO Creme Icing Variegate; Raspberry Coulis; 3 cups frozen IQF raspberries, thawed; 1 cup sugar; Crepe Assembly; 24 each prepared crepes (8 inch); 1-1/2 cups OREO Creme Icing Variegate; 1/2 cup OREO Pieces-Small; 1-1/3 cups vanilla ice cream; 1-1/3 cups raspberry sorbet; 1-1/2 cups prepared whipped topping

Servings: persons

Hazelnut Cream Filling
- PHILADELPHIA Original Cream Cheese, softened
1/2 cup hazelnut spread
3 cups OREO Pieces-Small
1 cup OREO Creme Icing Variegate
Raspberry Coulis
3 cups frozen IQF raspberries, thawed
1 cup sugar
Crepe Assembly
24 each prepared crepes (8 inch)
1-1/2 cups OREO Creme Icing Variegate
1/2 cup OREO Pieces-Small
1-1/3 cups vanilla ice cream
1-1/3 cups raspberry sorbet
1-1/2 cups prepared whipped topping

1
Hazelnut Cream Filling: Beat cream cheese and hazelnut spread in 6-qt.
2
bowl of mixer fitted with paddle attachment until well blended, stopping frequently to scrape bottom and side of bowl.
3
Add OREO Pieces and Variegate; beat on low speed just until combined.
4
Refrigerate until ready to use.
5
Raspberry Coulis: Process raspberries and sugar in food processor until smooth.
6
Strain to remove seeds; discard seeds.
7
Refrigerate coulis until ready to use.
8
For each serving: Place 1 crepe on microwaveable plate.
9
Microwave on HIGH 20 sec.. or just until crepe is warmed.
10
Spoon 1/4 cup Hazelnut Cream Filling down center of crepe.
11
Fold bottom half of crepe over filling, then roll up.
12
Drizzle 1 Tbsp.
13
Raspberry Coulis across center of serving plate; top with crepe.
14
Drizzle 1 Tbsp.
15
Variegate over crepe; sprinkle with 1 tsp.
16
OREO Pieces.
17
Fill half of #24 scoop with ice cream; fill remaining half with sorbet.
18
Place scoop on plate next to crepe.
19
Garnish with 1 Tbsp.
20
whipped topping.

266

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Hazelnut Cream Filling, - PHILADELPHIA Original Cream Cheese, softened, 1/2 cup hazelnut spread, 3 cups OREO Pieces-Small, and more.

Yes, Raspberry & Hazelnut Crepes with Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry & Hazelnut Crepes with Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions