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Raspberry Crepes with Cream Cheese Filling

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Raspberry Crepes with Cream Cheese Filling
http://pgoarelish2.files.wordpress.com/2013/04/raspberry-crepes-4.jpg?w=150
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 10 mins

These raspberry crepes are the perfect thing to whip up on a Saturday morning! Or maybe you can talk your hubby or significant other into making them and serving you breakfast in bed!

Ingredients

For the Crepes
1cup World Market crepe mix
2large eggs
1 1/4cups water
For the Filling
1cup heavy whipping cream
1 1/4cups powdered sugar
1package cream cheese, softened

Instructions

  1. In a small mixing bowl, beat heavy whipping cream until it’s creamy and glossy. You can also use a tub of Cool Whip, but I went the homemade-route since I already had whipping cream on hand.
  2. In a separate mixing bowl, beat cream cheese until soft and creamy. Slowly add powdered sugar and continue beating until combined and creamy. Fold in whipped cream from step one.
  3. Now it’s time to make your crepes! Prepare crepe mix according to directions using 1 cup of crepe mix, 2 eggs, and 1 1/4 cup of water.
  4. Spray a non-stick skillet with a little bit of PAM and pour in about 1/4 of your crepe batter. Cook, flip, repeat. When the crepe is cooked, remove from pan. Add batter to get the next one going.
  5. Place the cooked crepe on a plate, spread with cream filling, and add a few dollops of raspberry pie filling. Roll it up, grab a fork, a glass of iced coffee, and serve your special someone breakfast in bed!

Recipe by Danielle Doerr

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