Raspberry Cream Cheese Stuffed Crêpes

This dish could work well as a dessert or a breakfast dish and it presents really beautifully, fooling anyone into thinking you spent a good deal of effort to turn it out, unless they spent the fifteen minutes in the kitchen while you were making it and know better.  This dish is actually not as high in calories and fat as you might think at first glance.  It tops out around 250 calories and about 20 grams of fat, and while it is not sugar free, you could easily adjust the sugar content for health conscious eaters.

For my dish I used frozen raspberries.  While I prefer fresh, the cost of 2 cups of fresh raspberries was almost $7, whereas a frozen bag of 2 cups worked out to $3.  Any berry could be substituted fairly easily too, but I have a weakness for raspberries.  And cream cheese.  And raspberries and cream cheese.  And cream cheese and raspberries…anyhow…

To make this scrumptious dish you will need to make crêpes, my basic recipe is here.


2 cups raspberries, room temperature

1 8 ounce block cream cheese, room temperature

1/4 cup sugar

1/4 cup powdered sugar

4 crêpes


  • In a large mixing bowl, blend cream cheese and powdered sugar until smooth.
  • Add 1/2 cup raspberries to cream cheese mixture, beat until well blended.
  • In a medium saucepan over low to medium heat, heat remaining raspberries with 1/4 sugar until sugar dissolves.
  • Remove sauce mixture from heat.
  • Spoon cream cheese mixture into one corner of crêpe, fold crêpe in half and then in half once more.
  • Top with raspberry sauce and serve.


3 Comments to “Raspberry Cream Cheese Stuffed Crêpes”

  1. I wonder if the raspberries were just folded into the cream cheese or laid on top of it during folding if the filling wouldnt turn out pink? I dont like how it looks like pepto

    • Kelly, I am not certain that it would prevent it. It wouldn’t turn out as pink, however, most berries are very transferable and their juices will dye everything in no time at all.

  2. It’s so annoying having to go from page after page after page, wasting my day away with tons of owners just copying eachother’s recipes… ugh.
    woot, thank you! I’ve finally came across a site where the owner knows what they’re talking about.

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