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Prep Time:

30 Minutes

Cook Time:

30 Minutes


About 14 Crepes

Crepes with Black Raspberry Filling


6 Tbsp butter

1 cup all-purpose flour

1 Tbsp granulated sugar

1/8 tsp salt

3/4 cup milk

1/2 cup lukewarm water

2 eggs

1 1/2 tsp vanilla extract


· 1 bag of Natural Black Raspberry Dip

· 4 oz of cream cheese

· 4 oz of sour cream


1. For Filling: Combine Natural Black Raspberry Dip mix, cream cheese and sour cream. Mix until smooth and refrigerate.

2. For Crepes: Combine 3 Tbsp of softened butter, flour, sugar, salt, milk, water, eggs, and vanilla. Mix until smooth.

3. Melt 1 Tbsp of butter in a large skillet over medium heat. Once the skillet is hot, pour 3-4 Tbsp of batter into the center of the pan. Quickly tilt and tip the pan so the batter stretches out in a circle. Cook for about 1-2 minutes, then flip as soon as the bottom is set. Cook the other side for about 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to add more butter to the pan between each crepe.

4. Place a few spoonfuls of filling in a line in the center of the crepe. Fold both sides over the filling and enjoy.

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