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!
Oh and if you’re looking for a glorious raspberry dessert, check out this Easy Raspberry Mousse from Fearless Dining. Switch the sugar to a low carb sweetener and you’re in business!
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!
Lemon Crepes with Whipped Raspberry Cream Cheese
Ingredients
Whipped Raspberry Cream Cheese
- 1 1/2 cups frozen raspberries
- 1/4 cup water
- 8 ounces cream cheese softened
- 1/4 cup powdered Swerve Sweetener
Raspberry Sauce:
- Raspberry puree from whipped cream cheese
- 1 tbsp fresh lemon juice
- 1 1/2 tsp powdered Swerve Sweetener
Lemon Crepes:
- 4 ounces cream cheese softened
- 4 large eggs
- 3/4 cup almond flour
- 2 tbsp Swerve Sweetener
- 1/4 cup almond milk
- 1 tbsp lemon zest
- Pinch salt
- Butter for the pan
- Powdered Swerve sweetener for sprinkling if desired
Instructions
Whipped Raspberry Cream Cheese:
- Thaw raspberries and add to a blender or food processor. Add water and blend until well pureed. Remove half of the puree and set aside for the raspberry sauce.
- Add cream cheese and sweetener to the remaining raspberry puree in the blender and blend until smooth. Transfer to a bowl and refrigerate until crepes are ready.
Raspberry Sauce:
- Whisk together the remaining raspberry puree, lemon juice and sweetener. Set aside.
Lemon Crepes:
- Lay a large dish towel flat on the counter.
- In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk, lemon zest, and salt. Puree until smooth and well combined.
- Set a 10-inch skillet over medium-low to low heat. Add just enough butter to the pan to lightly coat it. Once hot, add a few tbsp of batter to the pan and swirl or spread into a thin layer that reaches the edges. (I find that after the first one, it's best not to re-grease the pan very often...if you have a good non-stick pan, they should come up easily).
- Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).
- Flip and cook on the other side until lightly browned. Remove and lay on dish towel, then continue with remaining batter, laying each crepe on the towel. You will get about 12 crepes.
- Spread each crepe with whipped raspberry cream cheese and fold or roll up. Drizzle with raspberry sauce and sprinkle with powdered sweetener, if desired.
Notes
Total fat: 26.63g
Calories from fat: 239
Cholesterol: 186mg
Carbohydrate: 9.26g
Total dietary fiber: 2.55g
Protein: 11.10g
Sugar Alcohols (erythritol): 17.5g
Nutrition
Disclosure: My thanks go out to the National Processed Raspberry Council for sponsoring this post. All thoughts and opinions are my own.
