How to make it

  • Heat a griddle or frying pan to medium.
  • Spray pan with cooking oil.
  • Drop the crepe mixture onto the heated surface.
  • Using about a 1/4 cup of batter for each crepe.
  • Tilt the pan with a circular motion so that the batter coats the surface evenly. (Make it as thin as possible!)
  • Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2).
  • Gently remove and place on a plate.
  • Place waxed paper between cooked crepes to prevent sticking.
  • *I used an 8 inch square pan. You should be able to get 2 layers of crepes.
  • Divide your crepes into two different stacks.
  • Spread 2 TB of jam on half of the crepes and roll up tightly.
  • Do the same with the cream cheese on the other stack of crepes.
  • Place one jam-filled crepe next to a cream cheese-filled crepe and continue to line all of the crepes this way in the pan until the bottom is filled with crepe rolls.
  • Make a second layer of crepes starting with a cream cheese-filled crepe OVER a raspberry-filled crepe.
  • Sprinkle lightly with powdered sugar if desired.
  • These can be served warm or cold or even at room temperature.
  • I do not like raspberry jam and in the past, have used the following instead of the raspberry jam:
  • Chocolate spread (ganache, chocolate pudding, chocolate chips melted into ricotta cheese)
  • Apple, lemon, peach and cherry pie filling
  • Chocolate mousse with sweetened whipped cream as the second filling
  • Chocolate mousse in one, vanilla or mocha mousse as the second filling (This is fantastic when served with some caramel sauce and chocolate sauce)
  • A great buffet crepe is to have one crepe filled with cottage cheese and another filled with strawberry jam.
  • The picture is not of my crepes. It comes from 717 Trading Co. just to demonstrate the layered crepes described in my recipe.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    another great post thanks
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  • rosemaryblue 13 years ago
    Thanks, Annie. Great recipe, and great instructions! :)
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