Tinklee's Raspberry Crepes. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them. Combine raspberries, sour cream, cream cheese, and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.

Roll up the crepes and serve garnished with fresh raspberries. This beautiful Raspberry Crepe Cake recipe is an easy yet impressive dessert you can make for any special occasion or just because you crave something sweet. Fold the edges of the crepe in to form a tube. You can have Tinklee's Raspberry Crepes using 21 ingredients and 10 steps. Here is how you cook it.

Ingredients of Tinklee's Raspberry Crepes

1. Prepare of crepe batter.
2. It's 2 of eggs.
3. Prepare 3/4 cup of milk.
4. Prepare 1/2 cup of water.
5. It's 1 cup of flour.
6. You need 3 tbsp of melted butter.
7. You need 1 of chocolate sauce.
8. You need of raspberry filling.
9. It's 2 1/2 cup of raspberries.
10. You need 1/2 cup of sugar.
11. Prepare 1 tbsp of cornstarch.
12. It's of cream filling.
13. Prepare 4 oz of cream cheese.
14. It's 1 cup of whipping cream.
15. You need 3/4 cup of powdered sugar.
16. You need 1 tsp of vanilla.
17. Prepare of topping and decoration.
18. You need 1 of powdered sugar.
19. Prepare 1 of cocoa powder.
20. Prepare 1/2 cup of chocolate chips-optional.
21. Prepare 2 tsp of shortening or butter-optional.

Drizzle ganache over the assembled crepes and sprinkle with powdered sugar. You can also serve these with a scoop of vanilla ice cream. Line a baking sheet with parchment paper. In a blender, add the eggs, milk, flour, sugar, and salt.

Tinklee's Raspberry Crepes step by step

1. mix all together all the ingredients for the crepe batter, let sit in the refrigerator for one hour.
2. beat cream cheese till light and fluffy, add whipping cream, powdered sugar, and vanilla and beat till light and fluffy and holds a firm shape, then place in refrigerator.
3. add raspberries, sugar and cornstarch to a sauce saucepan and cook over med -low heat till bubbly, cook for I min longer, then remove from heat, place in refrigerator to get cooled d own.
4. preheat your burner to med-high, using a 8" non-stick frying pan, add a touch of butter to the pan just enough to give it a gloss, remove any extra, pour 1/4 cup of batter in pan, and turn pan to coat the total bottom of of the pan.
5. cook for 10-15 seconds (look for your crepe to no longer be wet looking), then flip and cook the other side for 5-6 seconds.
6. place on wax paper, keeping wax paper between crepes.
7. add cream filling to the middle of crepe, add a spoonful of raspberry filling to crepe.
8. hold crepe in half, then in half again,.
9. place 1 filled crepes on plate, sprinkle with a small coating of powdered sugar and a dust of cocoa powder, for extra effects decorate plate with chocolate dots.
10. optional -melt chocolate chips and shortening/butter in microwave, then place in a sqeeze bottle or a plastic baggie with the tip cut off.

Blend until the mixture forms a smooth batter. From raspberry pie to raspberry cheesecake, as well as bars, cakes, jams and sauces, find the most delicious raspberry recipes from real home cooks at Taste of Home. However, you don't need to just make desserts with raspberries. Keep in simple with recipes like Raspberry Applesauce with Chia and Raspberry Honey. If you really want to make heads turn, bake this Raspberry and Chocolate-Hazelnut Crepe Cake.