Raspberry And Cheese Crepes Recipe

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Ingredients:

Serving

crepes
3 cup all-purpose flour
6 eggs
1 1/2 cup whole milk
1 1/2 cup water
1/2 tsp salt
6 tbsp. melted butter
filling
1, 8 oz. cream cheese at room temp
1 jar of good quality raspberry jam

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	406.75 Kcal (1703 kJ)
Calories from fat	198.31 Kcal
		% Daily Value*
Total Fat	22.03g	34%
Cholesterol	177.76mg	59%
Sodium	305.5mg	13%
Potassium	209.07mg	4%
Total Carbs	39.39g	13%
Sugars	3.15g	13%
Dietary Fiber	1.41g	6%
Protein	12.16g	24%
Vitamin A	0.1mg	4%
Iron	1.1mg	6%
Calcium	116.4mg	12%

Amount Per 100 g
Calories	194.04 Kcal (812 kJ)
Calories from fat	94.6 Kcal
		% Daily Value*
Total Fat	10.51g	34%
Cholesterol	84.8mg	59%
Sodium	145.74mg	13%
Potassium	99.73mg	4%
Total Carbs	18.79g	13%
Sugars	1.5g	13%
Dietary Fiber	0.67g	6%
Protein	5.8g	24%
Vitamin A	0.1mg	4%
Iron	0.5mg	6%
Calcium	55.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.7

Points
11

PointsPlus

Good Points

saturated fat free

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