Raspberry Cream Cheese Pan-Crepes

*You will also need a plastic squeeze bottle to make the shapes.
*Taste your batter, filling and sauce as you go. Sweeten to taste with Stevia or your favorite natural sweetener.

For the cream cheese filling: 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.

For the raspberry sauce: mash 1 cup of thawed raspberries with some Stevia or natural sweetener to taste. You can heat in a saucepan over low heat or microwave if you wish. This sauce is best hot or at room temperature.

Make batter: Whisk together spelt flour, baking powder and salt. Puree flour mixture in blender with egg, milk, Stevia drops (to taste), 2 ounces of softened cream cheese and 1 cup thawed raspberries. Put batter in the plastic squeeze bottle.

Spray with cooking spray or put 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. Then flip it and cook until the bottom is golden brown. If they start cooking too quickly reduce the heat to medium. Set cooked pan-crepes aside and finish cooking the batter. Spray or butter pan in between batches of crepes.

Assembly: Have fun with this. Simply layer pan-crepes with cream cheese filling, some raspberry sauce and top them with fresh raspberries and toasted nuts.