Lemon Cream Cheese Gluten-Free Crepes with Raspberry Sauce
Note: Time does not include time for batter to chill.
It's much easier to zest the lemon first and then juice it!
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 1/4 cup potato starch
- 2/3 cup milk (or water)
- 3 eggs, beat
- 1/2 teaspoon vanilla
- 1 teaspoon granulated sugar
- 2 tablespoon butter, melted plus more for cooking
- 1 pint raspberries
- 2 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 8 ounce Temp Tee Whipped Cream Cheese
- 1/2 cup kosher for Passover confectioners sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- Zest from 1 lemon
Preparation
1. To make crepes whisk 1/4 cup potato starch and 2/3 cup milk. Then add in 3 beaten eggs, 1/2 teaspoon vanilla, 1 teaspoon granulated sugar and 2 tablespoons melted butter and mix until smooth. Refrigerate 1 hour, or up to 48 hours.
2. To make raspberry sauce put 1 pint raspberries, 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a saucepan and bring to a boil while mashing raspberries until sauce is thick, about 5 minutes. Strain and cool.
3. To make filling, combine 8 ounces Temp Tee Whipped Cream Cheese, 1/2 cup kosher for Passover confectioners sugar, 1 teaspoon lemon juice, 1/2 teaspoon vanilla and zest from 1 lemon with a beater until combined and smooth.
4. When ready to make crepes, heat a lightly greased 12-inch non-stick pan over medium-low flame.
5. Pour in ¼ cup of the batter and cook about two minutes, then flip and cook the other side until lightly brown, about 1 minute. Remove and cool. Repeat with rest of batter.
6. To make crepes, spread with a thin layer of the filling and fold into quarters. Drizzle with raspberry sauce and serve!
