Cream Cheese & Raspberry Jam Crêpes


Cream Cheese & Raspberry Crepes

“…sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions.” ― French Author and Poet Anatole France

We made these sumptuous crêpes using the “Your International House of Dinner Crêpes” recipe from the new cookbook Vegan Eats World by Terry Hope Romero, page 203. We added our own selection of fillings, which were Tofutti Cream Cheese and raspberry jam, and served them with fresh-squeezed pink grapefruit juice and fruit. We’d never made crêpes before because we didn’t realize how simple it is to make them if you have the right tools. These were ridiculously easy to make in our new blue carbon steel crêpe pan, so we’ll definitely be enjoying them often.

Crepe Fact: King Edward VII bellowed that eating crepes could “reform a cannibal into a civilized gentleman” (so you know they’re good!).

16 thoughts on “Cream Cheese & Raspberry Jam Crêpes

    • Too true and funny, Keith! Keith is referring to the fact that he prepared a teeny little rolled crepe (with no filling) for our kitchen kitty Leonard, which he delightedly gobbled up in seconds. 🙂

  1. I’m with Leonard! -I can’t believe you were able to take the snap without him jumping up and diving in -I would have, looks too lovely!

    • Thank you so much HSD, mon ami! 😉 We did eat our little brunch outside, which is something we’re trying to do more often when it’s nice out. Thanks for noticing my new photo, too. It was definitely time for an update!

  2. Pingback: Cream Cheese & Raspberry Jam Crêpes | Eclectic Books

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