Has anyone else been loving all the sales on berries this summer? The idea for this recipe began forming in my mind shortly before Father’s Day, because when I think of making a treat for my dad, raspberries top the charts. For as long as I can remember, we have celebrated my dad’s birthday with raspberries, whipped cream, and angel food cake. Chocolate is for Mom, berries for Dad…
Since my toddler is willing and able to consume an entire carton of berries in one sitting, be they raspberry, blueberry, or strawberry-kind, I had no doubt that this treat would be appreciated. And it was.
If you’ve had raspberry jello pretzel dessert, this is the crepe version. I like raspberry pretzel salad a lot, but I can take or leave the jello part. The other problem is that by the that time raspberry pretzel dessert makes it to leftover status (if that happens, that is) the pretzel crust is prone to becoming soggy. Some people like things better when they become soggy, like my husband, who pours his cereal and then waits for it to become milk-logged before consuming it. Nothing wrong with that of course, but I prefer certain crunchy items (like cereal and pretzel crusts) to retain their crunchy state. This version of the treat bypasses the presence of the jello and the potentially soggy crust and instead rolls tangy raspberry sauce, sweet creamy filling, and buttery candied pretzels into a golden crepe. I made this for a dessert, but I may have eaten the leftovers for breakfast…
- ¼ c. cold water
- 2 TBS cornstarch
- ¼ c. sugar
- 1 c. raspberries (fresh or frozen)
- ¼ c. sugar
- 4 oz. cream cheese, softened
- ½ c. whipping cream
- 2 TBS butter
- 2 TBS sugar
- 1 c. coarsely crushed pretzels
- 1 ½ c. milk
- 1 c. flour
- 2 eggs
- 2 TBS sugar
- 1 TBS canola oil
- 1/8 tsp. salt
Combine cold water and cornstarch in a microwave-safe container. Add sugar and raspberries and stir to combine. Microwave on high at one minute intervals, stirring after each minute, until the mixture becomes clear and begins to thicken. In a high-powered microwave this should take about 3-4 minutes. Set aside to cool while you make the other toppings.
Whip sugar and cream cheese together until smooth. In a separate bowl, whip cream until stiff peaks begin to form. Add cream to cream cheese mixture and whip until smooth.
Melt butter and sugar in a small skillet over medium heat until they melt together and bubble. Add the crushed pretzels and cook, stirring frequently for 5 minutes or until they just begin to brown and smell toasty. Quickly transfer to a plate to cool.
Place all ingredients in a blender and process until smooth. Heat a lightly greased 6” skillet or crepe maker to medium-high. When hot, lift the skillet and pour in just enough batter to coat the bottom of the pan as you swirl it. Return to heat and cook until the edges are turning golden brown. Remove to a plate. Fill each crepe with a spoonful each of cream filling, raspberry filling, and candied pretzels. Makes about 14 crepes.