- 2 oz. cream cheese
- 2 large eggs
- 3 teaspoon rice malt syrup
- 1/4 teaspoon cinnamon
- 1/4 baking soda
- 1/8 teaspoon sea salt
Cheese Cream Filling
- 4 oz cream cheese
- 1/2 teaspoon vanilla extract
- 2 teaspoon brown sugar
- 60g raspberries
- 2 Tablespoons brown sugar
Combine the cream cheese and eggs in a bowl and beat them with an electric hand mixer until completely smooth. Add rice malt syrup, cinnamon, baking soda and sea salt. Combine that all together.
Heat up a medium-sized, non stick pan on a medium heat. Add in some butter or coconut oil to grease it lightly. Pour in a bit of batter while swirling the pan to help it spread to the edges. Cook until the edges start to crisp up. Wiggle a spatula around the edges to loosen them, then under the crepe gently and flip.
While the crepes are cooking, prepare your filling by combining the cream cheese, vanilla extract and
powdered erythritol in a bowl.
Meanwhile, make raspberry sauce. Put raspberries in a small bowl, add sugar and a little water. Let the raspberries cook for 5-10 minutes, depending on how thick you want the sauce to be. Set aside to cool.
Beat with an electric hand mixer until smooth and creamy. Add a bit of the filling down the center of each crepe. Add raspberries sauce, wrap it up and enjoy with extra cinnamon.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.