Raspberry Cream Crepes

And Valentine's Day just wouldn't be complete without this family favorite. Berry Cream Crepes. You can use raspberries, strawberries, blueberries, blackberries, boysenberries...it's delicious any way! We just lucked out to have a raspberry bush in the backyard of the home we are renting here, so rasbperries were the obvious choice. These crepes are delicious any time of the year, but they are an extra special treat for our Valentine's Day breakfast!

Crepes:
1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
2 eggs
butter (for cooking)

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat, add a little butter and swirl around until melted. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned. Repeat with each crepe, adding more butter to the skillet each time (step-by-step crepe instructions here).

Filling:
2 C raspberries (or any other berry)
8oz pkg. cream cheese
¼ C powdered sugar

Topping:
1/4-1/2 cup heavy cream
1 cup chocolate chips
whipped topping
powdered sugar
fresh berries

Soften cream cheese then beat until light and fluffy, about 5 minutes. Add in powdered sugar and beat until smooth. Gently fold in raspberries (if using frozen berries, make sure they are thawed then rinse and pat dry). To make the chocolate sauce, heat cream in saucepan then slowly whisk in chocolate chips until smooth (adjusting amounts until desired consistency is reached). Spoon berry mixture onto crepe, roll up, dust with powdered sugar, drizzle with chocolate sauce and top with whipped cream and fresh berries.