Raspberry And Cheese Crepes Recipe

How to make it

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• 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.