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Raspberry Crepes with Creamy Orange Syrup

 
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Raspberry Crepes with Creamy Orange Syrup Raspberry Crepes with Creamy Orange Syrup

These mouth-watering crepes are filled with raspberry sauce and drizzled with creamy orange syrup. No one can resist these deliciously warm crepes to be a starter of the day.

Yield

2

servings

Prep

5

min

Cook

20

min

Ready

25

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

2 cups raspberries
fresh or frozen
2 tablespoon sugar
1 ½ teaspoons cornstarch
2 ounces cream cheese
softened
2 tablespoons honey
½ cup orange juice
Crepes:
1 cup whole-wheat flour
or half whole wheat and half all-purpose flour
1 large eggs
1 ½ cups milk, 1%
or any milk you have on hand, or non-dairy milk
*
1 teaspoon vanilla extract
1 tablespoon sugar

Directions

Preheat the oven too 200 degrees F.

Mix the raspberries, sugar and cornstarch in a small saucepan, and bring to a boil on high.

Reduce the heat to medium-low or low to maintain a gentle simmer.

Meanwhile heat a 10-inch nonstick skillet on medium heat.

Coat the pan with cooking spray or slightly brush with vegetable oil.

Meanwhile in a medium bowl, add all the crepe ingredients together, and whisk until well mixed.

Once the skillet is hot, pour about ¼ cup of batter into the skillet.

Immediately tilt the pan to make sure that the batter spreads evenly and covers up the pan.

Cook for about 3 minutes until the edges are golden, and the crepe has set.

Flip it over, and cook the other side for another 2 to 3 minutes until golden.

Repeat until all the batter is used up. Place the cooked crepes onto a large baking sheet, and put into the preheated oven to keep warm.

While the crepes are cooking, prepare the creamy orange syrup:

Add the cream cheese, honey and orange juice in another small saucepan.

Bring to a boil on high, whisk constantly until the syrup is smooth.

Reduce to low to keep it warm.

To serve:

Place about 1½ tablespoons of raspberry sauce in the middle of each crepe.

Roll it up, place on the serving plate. Repeat until all the crepes are assembled.

Drizzle creamy orange syrup over crepes, and serve warm.

  1. Spoon about ½ cup of berry filling in center of 1 crepe. Spoon about 1 tablespoon sauce over berries. Roll up; place on serving plate. Repeat with remaining crepes.

  2. Pour remaining sauce over crepes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 57623% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 127mg 5%
Total Carbohydrate 34g 34%
Dietary Fiber 16g 62%
Sugars g
Protein 31g
Vitamin A 12% Vitamin C 88%
Calcium 10% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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