Make your Mother’s Day extra special with this low carb, grain free crepe recipe. With a creamy raspberry filling and a tangy raspberry puree, you really will make your Mother’s day. This post is sponsored by Red Raspberries.
This is one of those recipes that almost didn’t get made. Not because it wasn’t a good idea or I didn’t want to. Not because I didn’t have the ingredients on hand. And not because I was too busy (I’m never too busy for raspberries!). But because each of the elements that make up this dreamy low carb creation tasted so good, I was tempted to eat them all on their own. Seriously, friends, the struggle is real. And quite frankly, I blame the frozen raspberries.
I have such a thing for raspberries that I often buy bags of the frozen berries for use in a recipe and they manage to disappear before I get a chance. Raspberries are the highest in fiber and the lowest in natural sugars of any of the berries, so a handful of frozen berries makes a great low carb snack. They also have plenty of phytochemicals and are a fabulous source of vitamins C and K, as well as manganese. Nothing beats a fresh raspberry…except maybe a frozen one, because all that healthy goodness gets locked in during the flash freezing process.
This time, I managed to leave the frozen raspberries alone long enough to have some for this Mother’s Day Brunch recipe I had in mind. Lovely soft grain-free crepes with a raspberry cream cheese filling and drizzled with a rich raspberry puree. It was the whipped raspberry cream cheese that tripped me up first. I tasted a little as I was mixing it up, as any good recipe developer should, and it took all my willpower not to just keep spooning it directly into my mouth. I then made the raspberry puree and yes, that too took immense willpower not to devour. Finally, I whipped up the lemon crepes and…well, you get the idea. I kind of maybe intentionally messed up the first crepe out of the pan because then I had to eat it. Oh darn!
See? The frozen raspberries nearly did me in at every stage of this recipe. But my monumental self-control was worth it because all of the separate elements come together for a brunch recipe that will make your Mother’s Day truly special. You won’t regret it. But…if you find that you just want to make the whipped raspberry cream cheese and spoon it directly into your mouth while standing at the blender? I won’t blame you one little bit.
Want to have an extra special Mother’s Day? Enter to win one a “Raspberry Ice” KitchenAid mixers from the Red Raspberries! Check out their Spring Fling Sweepstakes. And be sure to follow them on social media for lots of wonderful frozen raspberry ideas. Check them out on Pinterest, Twitter, and Instagram!
Disclosure: My thanks go out to the National Processed Raspberry Council for sponsoring this post. All thoughts and opinions are my own.