Raspberry Cream Cheese Pan-Crepes

Raspberry Cream Cheese Pan-Crepes


Raspberry Crepes with Cream Cheese filling & walnuts Are you thinking of something delicious to make for Valentine’s Day breakfast or brunch? Do you want it to be filled with great flavor, love & awesome good for you ingredients? Look no further. I have your back. See these heart shaped beauties-we have officially named them the Pan-Crepe.They are a cross between a crepe & a pancake. Filled with bright red raspberries & cream cheese, a combo that is always a hit over here. Yes indeed.

Heart shaped pancake recipe with cream cheese filling & raspberriesI love naming recipes. Essentially the title of a recipe needs to include a few of the key ingredients found inside & perhaps part of the technique, method or something to inspire.

Here we have heart shaped pancakes that are thinner than the usual fluffy stack. They have some baking powder in them so they fluff up a bit, but not much.

They become sort of a pancake-crepe hybrid, my husband (shall we say Mr. Fresh) came up with Pan-Crepes. Genius indeed.

Heart shaped pancakes with raspberry sauce & cream cheese filling

This breakfast stack becomes more special with the lightly sweetened raspberry cream cheese filling. I used my vanilla stevia drops to sweeten this recipe, you can use whatever natural sweetener you wish.

I like to use low fat & full fat cream cheese, just depends upon my mood for the day. I do not use additive filled fat free cream cheese.

Heart shaped pancakes/crepes with cream cheese filling.

Remember my Chocolate Pumpkin Pancakes from Halloween? The technique used here is just like the one used for those. The batter needs to be nice and thin for shaped pancakes. I put mine in the blender and then in plastic squeeze bottles.

You make your shapes by squeezing the batter into a heated pan. Here is a great video tutorial by Jim’s Pancakes to see how to make the shapes you desire. I do not flip our Pan-Crepes, the color is not as pretty if you do. Just watch them carefully so they do not burn.

Heart shaped crepes for Valentines Day brunch or breakfast.

It is always fun to experiment with different flours. I use whole grain Spelt flour in this recipe to mix things up. Spelt does not have a big wheat flavor like a buckwheat or whole wheat flour.

If you can not find it try using your favorite flour & let us know how it goes.

Heart shaped pancakes-crepes for festive holiday breakfast & brunch.

Are you planning a special breakfast for your Valentine?

*The winner of my Valentines Day ScarffenBerger chocolate giveaway has been chosen. Thanks for all your entries, looks like you guys love chocolate as much as me!

Raspberry Cream Cheese Pan-Crepes

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Raspberry Cream Cheese Pan-Crepes


  • 6 ounces softened reduced fat Cream Cheese (not whipped) - divide into 2 & 4 ounce portions
  • 2 1/2 cups frozen raspberries, thawed, mashed & divided into two 1 cup portions (for the pan-crepes & raspberry sauce) and a 1/2 cup portion (for the cream cheese filling)
  • Vanilla Stevia Drops, or your favorite natural sweetener to taste
  • 1 cup Spelt Flour
  • 1/4 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1 large Egg
  • 1 cup Fat Free Milk
  • Cooking Spray or Butter
  • a few ounces of fresh Raspberries for topping
  • toasted Pecans or Walnuts for topping


    Cream Cheese Filling
  • Combine 1/2 cup thawed, mashed raspberries with 4 ounces cream cheese. Add stevia or natural sweetener to taste. Store in the refrigerator until ready to use.
  • Raspberry Sauce
  • Mash 1 cup of thawed raspberries with some stevia or natural sweetener to taste. You can heat in a saucepan or microwave if you wish. This sauce is best hot or at room temperature.
  • Crepe Batter
  • Whisk together spelt flour, baking powder and salt. Puree flour mixture in blender with egg, milk, stevia drops, softened cream cheese and 1 cup thawed raspberries. Put batter in the plastic squeeze bottle.
  • Method
  • Spray or use a small pat of butter into a large non stick skillet or griddle with heat set to medium high. Make a heart shape outline with the batter. Fill the heart by squirting in more batter. Let pan-crepe cook a few minutes until it is lightly browned on the bottom and appears cooked through. If they start cooking too quickly reduce the heat to medium. Spray or butter pan in between batches of crepes. Set cooked pan-crepes aside and finish cooking the batter.
  • Assembly
  • Layer pan-crepes with cream cheese filling, some raspberry sauce & top them with fresh raspberries and toasted nuts.
  • Notes
  • It is helpful to have a [plastic squeeze bottlehttp://astore.amazon.com/familyfreshcooking-20/detail/B000QJBNII] to make the crepes.
  • Make sure your batter is quite thin so it does not clog the squeeze bottle. You might need to clean the tip periodically with some hot water and a toothpick. Add some milk or water if it starts to thicken too much.
  • I used frozen raspberries for the pan-crepe batter, the cream cheese filling and the sauce. Fresh berries for the topping. Use the back of a fork to mash the thawed raspberries.
  • I cook these on one side only. You can flip them if you wish, but then the color will brown on both sides if you do.

Crepe Recipe Links

100 Responses to Raspberry Cream Cheese Pan-Crepes

  1. Stunning. Gorgeous. Brilliant!!! I LOVE these Marla!! Oh how you rock my world. You know breakfast is my favorite meal right? And you make it SO special!!! :0

    • Laura: Strawberries or blueberries would be awesome too. Hmmm, come to think of it mango could work. So many possibilities – can you tell I am craving this right now :)

  2. Now that is one gorgeous Valentine’s Day breakfast! I would
    love to try this for me and my hubby, but he’ll be dashing off to
    work that Monday without much time for anything fancy. Dinner,
    however, will be a nice little feast, I think! Thanks so much for
    sharing this, Marla. Your crepes and photos are just

    • Georgia: If you cannot make these for your hubs perhaps you can try them on a lazy weekend day. Don’t just think of these pancakes as breakfast, I have enjoyed them for an afternoon snack too! I bet the dinner you make will be amazing!

    • Grace: I agree, the spelt flour has a nice delicate wheat flavor & it is not too heavy on the taste buds. I enjoy a rich wheat taste, but I know many folks do not. The cream cheese in the batter gives a nice rich edge, but it too is subtle. The sauce & the creamy cheese filling add the boost!

  3. I’m looking forward to trying these…are there nutrition
    facts for these? I am using Stevia as I am really trying to lose
    weight, but I still need to watch the nutrition part of what I eat

    • Peggy: Thanks for stopping by. I do not have a calorie count on these pancakes, down the road I would love to provide my readers with that. I suggest enjoying a mindful portion size, the ingredients I use are awesome for folks watching their calories. This recipe is a great way to start the day with a small amount of fat, protein, fruit and whole grains. I have found that I can enjoy mostly anything as long as I pay attention to how much I eat. Small portions 6X a day works best over here. Avoiding sugar is very helpful too.

    • Susan: If you are willing to make the trek to the OC then you are more than welcome anytime at all. I look forward to seeing you in February – can’t wait to catch up in person!

  4. OMGOSH! Miss Marla! You are again in pink and pretty heaven. I love it. First, nothing is better than fresh raspberries (and cream) and your heart shaped crepes are too cute… Your children must be absolutely delighted with such loving dishes and I bet all of the kids in the block love to come to your house for snacks!
    Beautiful perky fun post!

  5. Your raspberries look great! I love these, and I know my 10 year old daughter will too! Anything pink, hearts, and sweet she likes!
    Take Care Marla!

    • Amy: I know these pink pancakes are a little girls best friend. Come to think of it they would be super fun to make for a sleep over party breakfast. The kids could mix the batter, adults could work the griddle & the girls could decorate.

  6. Pretty in pink has a whole new meaning. The perfect breakfast for your valentine, the morning after! Yummy and sexy. Fat, protein and fruit so yummy and healthy. Love this! Xo

  7. Wow, I’ve never even seen something this good looking in a restaurant. What a delicious sweet treat for the upcoming Valentine’s Day. I bet this would make a fantastic breakfast in bed. I have a dessert linky going on at my blog and I’d like to invite you to stop by and link this up. htttp://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html

  8. Could these be any cuter? I just book marked this- I totally want to make them for my husband for Valentine’s day. The toppings look fabulous!

    Thank you for your sweet comment on my blog 😉

  9. These are adorable Marla! I love spelt flour. It’s so much fun to experiment with different flours.

  10. I have decided that you are the breakfast queen! Between these pan-crepes, pancakes and that french toast of yours. I’d be eating breakfast for all three meals if I was at your house.

    • Pamela: “Breakfast Queen,” I could go with that title. I do LOVE breakfast ’cause I get a big dose of carbs and sweet. Truly, I dash out of bed to drink steamy cup(s) of coffee & have one of my healthy breakfast treats. I also have small portions of this stuff for mini meals throughout the day. Happy food :)

    • Shari: If you have any questions about how to get the shapes just ask. They are really easy as long as the batter is thin enough. The good thing is they still taste great not matter what you do. Carbs with cream cheese & berries, you can’t go wrong! xo

  11. I generally have serious issues making pancakes and
    crepes…they almost always turn out to be a cross between the two.
    I’m so glad they have a real serious name now! That raspberry cream
    cheese on top is the perfect V-Day indulgence. Or any given day of
    the week indulgence!

  12. What an absolutely fabulous v-day idea! Thanks for sharing
    a way to make these without a mold. I try to avoid one-use gadgets
    and there’s simply no way I’d buy a heart mold for one day a

    • Xialolu: I know, those pancake molds never seem to work anyway. They always seems to leak & get all messy. You will LOVE the squeeze bottle technique. You can make whatever shape you want whenever you want to make it! Easy peasy.

  13. This is such a sweet idea for a Valentine’s Day breakfast! They sound really delicious too, I love how they’re a cross between a crepe and a pancake…what a beautiful way to start the day! :)

  14. Ohh…what do we get treated with today…adorable pancakes
    ‘a la Marla’…too sweet ;o) Your personality certainly shines in
    this preparation…not to mention how stunning the photos are. Ciao
    for now and flavourful wishes, Claudia

    • Damaris: I had no idea you had The Tasty Design Blog….is it new?? Loving it over there. I am always up for more eye candy & inspiration. Thanks for including my Pan-Crepes, I will be on the look-out.

  15. Not sure how I stumbled upon your BLOG! But what a great way to start my day. This recipe is perfect for our house. We celebrate Valentin’s Day with our Daughters Birthday. This year she is 14 and with Crepe’s being one of her favourite breakfast meals, this will be a supper hit for the whole family!

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