Berry Cream Cheese Stuffed Crepes Recipe

Berry Cream Cheese Stuffed Crepes Recipe
Berry sauce
1/2 cup frozen raspberries
1/4 cup water
1 tbsp powdered Erythritol
Squeeze of lemon juice
4 strawberries, diced

- Place all ingredients (except strawberries) into a small pot and bring to the boil, mash the berries with a wooden spoon as you stir. Reduce heat and allow to simmer for 3-5 mins to allow sauce to thicken slightly. Remove from heat, taste to ensure sauce is sweet enough.
- Place into a food processor and blitz until smooth. Strain through a sieve, back into small pot, to remove any seeds that may remain.(Don’t bother washing food processor as you’ll use this to make the berry cream cheese filling)
- Add strawberries and simmer sauce to heat strawberries through for 1-2 mins. If sauce is too thin allow it to simmer a little longer, if too thick add a little more water.
- Set aside while preparing filling and crepes.

Cream cheese filling
180g cream cheese
1 tbsp powdered Erythritol
1 tbsp berry sauce (recipe above)

- Add all ingredients into previously used food processor and blitz until smooth and fluffy. Adjust sweetness to taste. Remove and set aside.

4 eggs
1/2 cup ricotta cheese
1/2 tbsp powdered Erythritol
1 tbsp butter

- Place all ingredients (except butter) into food processor and blitz until smooth.
- Heat small frying pan and melt a little butter. Pour some crepe mixture into pan to cover the base in a thin layer. Cook until lightly golden brown, flip and continue to cook until lightly golden. Remove and repeat with remaining mixture.

To assemble:
- Place 3 crepes on bench and smooth filling in a thin layer over each one. Fold each crepe in half then in half again. Place them on serving plate and pour berry sauce over top (sauce can be served either cold or slightly warmed).

Related Post