Raspberry Crepes with Creamy Orange Syrup

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.