Raspberry Cream Cheese Pan-Crepes

18 faves
More from this source
Marla Meridith
Nutrition per serving    (USDA % daily values)
CAL
418
FAT
59%
CHOL
50%
SOD
47%

Comments

Add a comment

Ingredients for 4 servings

6 oz softened reduced fat Cream Cheese (not whipped) – divide into 2 & 4 ounce portions

2 1/2 cup frozen raspberries, thawed, mashed & divided.

Vanilla Stevia Drops to taste

1 cup Spelt flour

1/4 tsp Salt

1 tbsp Baking Powder

1 large Egg

1 cup Fat Free Milk

Cooking Spray

a few ounces of fresh Raspberries for topping

Toasted pecans for topping

plastic squeeze bottle

You might also like

Buckwheat And Spelt Crêpes
Cookie and Kate
Basic Crepes
Not Without Salt
Mushroom Crêpe Cake
smitten kitchen
French Crêpes Suzette Recipe
Food Republic
Basic Crêpe Recipe
Fine Cooking
Savory Mushroom Blue Cheese & Walnut Crepes
The Naptime Chef
Sourdough Rye Crepes With Sorghum-Cinnamon Apples
Nourished Kitchen
Ham And Gruyère Crepes
Williams-Sonoma
Lemon-Sugar Crepes
La Tartine Gourmande
Simple Crepes
Just One Cookbook