Raspberry Crepes

Makes 4-5 crepes (Serves 2 as a filling meal, or 4-5 as a lighter meal of one crepe each)

Ingredients:

For the filling:

3 oz reduced-fat cream cheese
1/2 cup icing sugar
1/2 teaspoon vanilla
4-5 graham crackers
1/2 cup raspberries

For the raspberry sauce:

1/2 to 3/4 cup raspberries
1 tablespoon sugar
1 tablespoon water

For the crepes:

1/2 cup + 1 tablespoon milk
1 egg
2 teaspoons vanilla
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
1 tablespoon melted butter

Directions:

For the filling:

In a small bowl, beat the cream cheese until smooth. Add the icing sugar and vanilla and beat until smooth (this can all be done by hand). Set aside.

In another small bowl, crush the graham crackers into small pieces –about half should be crushed into fine crumbs and half in small pieces. Set aside.

Set the raspberries aside also. Having all three components ready will make it easier to assemble the crepes when they’re done.

For the raspberry sauce:

Place the raspberries in a small saucepan over medium heat. Sprinkle the sugar and water over the berries and let simmer gently while you make the crepes. Mash the berries as they’re cooking. You can strain out the seeds afterwards if desired, but I don’t bother.

For the crepes:

In a large bowl, whisk together the milk, egg, and vanilla. Stir in the flour, sugar, salt, and melted butter until well blended. The consistency should be thin and pourable, like a drinkable yogurt.

Heat a large non-stick skillet over medium heat until hot, and coat with cooking spray. Pour about ¼ cup of the batter into the pan and quickly tip the pan to swirl the batter around so that it coats the pan. When the edges are dry and pulling away from the sides of the pan, and bubbles are forming in the middle of the crepe, then it’s time to flip it over (this only takes about a minute). Gently flip the crepe using a spatula, and cook briefly on the other side until lightly browned. Repeat with the rest of the batter, using ¼ cup at a time.

To assemble crepes:

Lay a crepe flat on a plate. Spread cream cheese mixture down the centre of the crepe. Top with fresh raspberries and graham cracker crumbs. Roll each edge of the crepe over the filling. Top with raspberry sauce, and sprinkle icing sugar or extra graham cracker crumbs on top if desired. Serve warm.