Crêpes with a Raspberry Sauce & Cream Cheese Filling

Heya guys!

Cici and I decided we would showcase our favourite breakfasts. This is mine. I absolutely love crêpes. I may even be a little obsessed with them. And they’re made even better with filling! Most days it’s with #dulcedeleche and when I’m feeling extra, some fresh raspberry sauce. It’s such a delicious combination!

What’s a perfect Saturday morning for me? I’m sitting on the kitchen island. The smell of coffee fills the air as a fresh pot brews. It’s sunny outside and I’ve just gotten to Act IV of the play I am currently reading as I munch on these flavour-packed crêpes.

Try out this recipe next Saturday and let us know how it goes!


Raspberry Sauce:

  • 1 pack of raspberries
  • 2 tbsp of cold water
  • 1 tsp vanilla essence
  • 1 tsp corn flour
  • 1/2 cup of Sugar
  • 1 tbsp vanilla essence
  • 3/4 cup of water

Cream Cheese Filling:

  • Rind of 1 lemon
  • 3 heaped tbsp of cream cheese
  • 2 heaped tbsp of softened butter
  • 2 heaped tbsp powdered sugar
  • 1 tbsp vanilla essence


1. Bring to a boil, the raspberries, sugar and water.

2. Once boiled, mash the raspberries (a little bit). Add vanilla essence.

3. Mix cold water and corn flour. Pour into raspberry mixture. Boil until the mixture gets to your preferred consistency, then switch off the heat.

4. Add butter. Stir then leave the mixture to chill. Keep in the fridge while you make the crêpes and cream cheese mixture.


chill in the fridge

5. In a bowl, whisk together all the ingredients for the filling (cream cheese, powdered sugar, lemon rind, vanilla essence, softened butter) until the mixture is light and fluffy.

6. Make your crêpes to your liking. Try and make them as thin as possible so you can easily fold them. You can use this recipe here. However, instead of self-raising flour, use chapati flour (wheat flour) and don’t add any baking powder.

7. Put some of the cream cheese filling followed by the raspberry sauce on a quarter of the crêpes. Fold into a half and then another half.

8.  Serve and enjoy!

Don’t forget to like, comment and share!

— CICI and Ivy xxx



Heya! I'm Wambui Mabelle. Founder of this blog. Twenty-something year old Kenyan. Lawyer by day, writer by night, foodie by weekends and muser everyday.



Yuum..!!! Its truly a must try?.



Thank you Patrick! 🙂



Changes everyday to Saturday ❤❤??



Haha! I would love that too. 🙂


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