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Lemon Cream Cheese Gluten-Free Crepes with Raspberry Sauce

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


  • 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


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!

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