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Cream cheese crepes with raspberry sauce

Cream cheese, orange and vanilla bean oven-baked crepes with a sweet raspberry sauce. Serve with ice-cream for most delicious results! - by Chantal Walsh
  • 27 Jan 2016
Cream cheese crepes with raspberry sauce
Cook: 30 Minutes - medium - Serves 6 - Vegetarian - nut-free
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Cream cheese, orange and vanilla bean oven-baked crepes with a sweet raspberry sauce. Serve with ice-cream for most delicious results!

Ingredients

250 g cream cheese, chopped, at room temperature

½ cup icing sugar mixture

2 tsp finely grated orange rind

1 tsp vanilla bean paste

12 frozen crepes, thawed

Vanilla ice-cream, to serve

Raspberry Sauce

3 cups frozen raspberries, thawed

⅓ cup icing sugar mixture

Method

  1. Beat cream cheese, sugar, rind and vanilla in a small bowl of an electric mixer until light and fluffy.
  2. Spread 1 tbsp of the cheese mixture over each crepe. Fold in half, then half again to form quarters. Place in a single layer on two oven trays lined with baking paper.
  3. Cook in a moderate oven (180C) for about 12 to 15 minutes, or 
until hot.
  4. Meanwhile, to make raspberry sauce, combine all ingredients in 
a large saucepan over a medium to high heat. Bring to boil. Gently boil, stirring occasionally, for about 2 minutes, or until softened. Remove.
  5. To serve, spoon sauce over crepes. Serve with ice-cream.
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