Step 1

Crêpes:

Step 2

In a large bowl

Step 3

whisk together flour

Step 4

sugar and salt. In a measuring cup or another bowl

Step 5

whisk together eggs

Step 6

Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary.

Step 7

Heat an 8-inch (20 cm) nonstick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter

Step 8

swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over. Cook second side for about 15 sec or just until golden spots start to form.

Step 9

Slide the cooked crêpe out onto a parchment paper lined plate. Repeat with remaining crêpe batter

Step 10

heating and buttering pan between each as necessary. You should have 12 to 14 crêpes.

Step 11

Preheat oven to 350 °F (180 °C).

Step 12

In bowl

Step 13

blend together Canadian Cream cheese

Step 14

sugar and vanilla

Step 15

until smooth. Spread evenly on 12 crêpes. Top with raspberries. Roll crêpes and place in buttered ovenproof dish.

Step 16

Bake for 10 minutes. Remove from oven and serve two crêpes per person. Drizzle with reserved raspberry juice and serve with ice cream and fresh raspberries

Step 17

if desired.