- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 10 mins
- Yields 6 servings
With frozen raspberries and lovely crêpes (that are so easy to make), you can create a festive breakfast that is sure to become a family tradition.
Did you know?
The fat in whipped cream is rich in conjugated linoleic acid (CLA), a substance that may decrease the risk of some types of cancers.
In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary.
Heat an 8-inch (20 cm) nonstick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over. Cook second side for about 15 sec or just until golden spots start to form.
Slide the cooked crêpe out onto a parchment paper lined plate. Repeat with remaining crêpe batter, heating and buttering pan between each as necessary. You should have 12 to 14 crêpes.
Preheat oven to 350 °F (180 °C).
In bowl, blend together Canadian Cream cheese, sugar and vanilla, until smooth. Spread evenly on 12 crêpes. Top with raspberries. Roll crêpes and place in buttered ovenproof dish.
Bake for 10 minutes. Remove from oven and serve two crêpes per person. Drizzle with reserved raspberry juice and serve with ice cream and fresh raspberries, if desired.
Commentsadd your comment
Linda ThomsonDecember 8th, 2011
I would drop the raspberries for julianned orange peel and dried cranberries candied in juice of one orange and 1/4 cup of brown sugar till thickened. Then I would combine a couple of ounces of blue cheese with whipping cream instead of sour cream. Who needs more?
DianeOctober 13th, 2011
I would add dark chocolate shavings and dusting of icing sugar.
MichelleOctober 11th, 2011
Drizzle with Espresso-Chocolate Sauce for a richer, more decadent flavour!
rosemarie vanoostwaardOctober 6th, 2011
too this i would add a little drizzle of chocolate sauce
medaevalmomSeptember 29th, 2011
I would drop the vanilla and use some real almond extract for a fresh take.
of course, you can`t go wrong if you drizzle some chocolate on top too ;)
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