Ingredients
4 oz cream cheese
1 cup whipping cream
3/4 cup powdered sugar
1 tsp vanilla
2 1/2 cup raspberries
1/2 cup sugar
3 tbsp melted butter
1 cocoa powder
1/2 cup chocolate chips-optional
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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mix all together all the ingredients for the crepe batter, let sit in the refrigerator for one hour beat cream cheese till light and fluffy, add whipping cream, powdered sugar, and vanilla and beat till light and fluffy and holds a firm shape, then place in refrigerator add raspberries, sugar and cornstarch to a sauce saucepan and cook over med -low heat till bubbly, cook for i min longer, then remove from heat, place in refrigerator to get cooled d own preheat your burner to med-high, using a 8" non-stick frying pan, add a touch of butter to the pan just enough to give it a gloss, remove any extra, pour 1/4 cup of batter in pan, and turn pan to coat the total bottom of of the pan cook for 10-15 seconds (look for your crepe to no longer be wet looking), then flip and cook the other side for 5-6 seconds place on wax paper, keeping wax paper between crepes add cream filling to the middle of crepe, add a spoonful of raspberry filling to crepe hold crepe in half, then in half again, place 1 filled crepes on plate, sprinkle with a small coating of powdered sugar and a dust of cocoa powder, for extra effects decorate plate with chocolate dots optional -melt chocolate chips and shortening/butter in microwave, then place in a sqeeze bottle or a plastic baggie with the tip cut off