I don’t tend to be a “breakfast person.” Eggs, in any form, are not something I eat. Pork breakfast sausage won’t bring me to the table. I only began eating cereal as a 20-something in college. Breakfast typically involves a cappuccino and some fruit, or perhaps a dollop of Greek yogurt with some berries.
However, one morning not long ago, I woke up and immediately said, “I want some crepes.” Crepes. Crepes. Crepes. I needed them. I wanted them. And for brunch, we went to a much enjoyed restaurant and regular spot, RA Bistro, where they served an appetizer-size plate of crepes with a fluffy cream cheese filling and a raspberry syrup.
As I wolfed down this sweet confection, I looked up at my fiancé and said, “I love this. And I can replicate this, with the raspberries amped up.” So, I pulled on my apron strings, pulled out my flour, raspberries, butter, and sugar, and set to work.
So, while I’m no great fan of breakfast, I always order dessert. Breakfast meets dessert? I can do that.
Crepes are a breakfast guilty pleasure that, realistically, can be enjoyed anytime. Morning, noon, or night, crepes are a delicious sweet treat – and dessert will never be the same with crepes involved. A crepe is a thin, French pancake. They have an entirely different texture and thickness as compared to what we typically think of when we think of pancakes. Crepes are light and velvety and often make their way into other food items, such as cakes.
In this crepe recipe, the filling is a fluffy, sweet cream cheese mixture. The inclusion of the cream cheese filling makes these crepes feel as if you’re eating a cloud wrapped in a blanket. Yum! And a red glob of raspberry compote gives this dish the perfect, robust bite. The flavors of the crepe and cream cheese filling are very mild, but with the inclusion of the bright and crisp raspberry taste brings it all together.
You may be a longtime anti-breakfast person like me, but these crepes – they’ll bring you to the table.
Cream Cheese Crepes with Raspberry Compote
Makes four servings
- 1 cup all-purpose flour
- 2 tablespoons sugar
- A pinch of sea salt
- 2 eggs
- 3 tablespoons unsalted butter, melted
- 1 cup 2% milk
- Extra butter for coating the skillet
Cream cheese filling
- 6 ounces cream cheese
- 1/4 cup 2% milk
- 1/4 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 6 ounces organic raspberries
- 1/4 cup sugar
- 1/2 teaspoon lemon juice
- Combine flour, sugar, and salt in a standing mixer with the whisk attachment and blend well. (As always, a mixing bowl, stirring spoon, and elbow grease will get the job done.)
- Add the butter and eggs and blend until smooth. Slowly add the milk. Blend well, eliminating lumps. The batter should become quite thin in consistency.
- Refrigerate the batter for a minimum of 30 minutes. The longer, the better.
- While the batter is cooling, begin your raspberry compote. Combine the raspberries, sugar, and lemon juice in a saucepan on high heat.
- Allow the raspberry mixture to come to a boil. Reduce heat to medium.
- Stirring frequently, allow the raspberry mixture to simmer for approximately 7 to 8 minutes or until thickening occurs and a syrup-like consistency is achieved.
- Transfer the compote to a medium bowl for cooling. Compote can be served warm or room temperature. I recommend a little warmth for this use.
- Next, make your cream cheese filling. Place cream cheese, vanilla, and powdered sugar in a standing mixer with the paddle attachment. Beat until fluffy. Set aside.
- After your crepe batter has spent a sufficient amount of time in the refrigerator, remove and prepare a skillet to begin making your crepes by coating in butter.
- Add approximately four tablespoons of batter to the pan – more or less depending on the size of your skillet. The bottom should be covered in a thin layer of batter.
- Cook on medium heat for 45 seconds to one minute. The crepe should be golden underneath and still slightly moist on top.
- Carefully flip the crepe and cook for 45 seconds to one minute on the opposite side. Then, remove from the pan and place on a separate plate.
- Repeat this process with remaining batter.
- To assemble the crepes, take a single crepe and place a dollop of the cream cheese filling in the center. Fold the crepe in half. Then, fold again. The crepe should form a triangle shape, and your filling will be in the pointed portion. Spoon compote onto the crepe in the volume you desire. Add whipped cream if desired.
Organic raspberries create a dramatic taste difference in this compote versus conventionally grown raspberries. It’s worth it. I prefer the compote in a small amount with the crepes. This ensures a wider palate of flavors. Too much compote equals little taste of any other element of the dish. Want to use a different fruit? I would recommend fresh blueberries or blackberries prepared in the same manner. Also, this compote does not contain any large fruit pieces, as they break down during cooking. Add some extra berries to the compote after cooling to add some additional texture.
If you have any leftover compote, it is great on ice cream or served with Ella’s Cream Cheese Pound Cake!
Be careful not to burn the crepes. These do not need to cook for minutes like your traditional pancake, and they should be very thin.