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.
I 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.
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.
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.
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.
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!
- 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
- 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.
- 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.
- 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.
- 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.
- Layer pan-crepes with cream cheese filling, some raspberry sauce & top them with fresh raspberries and toasted nuts.
- 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
- Chocolate Crepes with Cherry Jam & Ricotta Cheese MarlaMeridith.com
- Chocolate Crepes with Orange Cream, Orange Caramel & Candied Zest Zen Can Cook
- Cinnamon Crepes with Spiced Pumpkin Mousse and Graham Crumble Evil Shenanigans
- Crepes with Nutella and Fresh Berries One Tribe Gourmet
- Nutella Crepes Dine and Dish
- Sunbutter and Jelly Crepes Simply Gluten Free
- Tiramisu Crepe Cake Tiffin Tales