Thickening Time (jam)
eggs, room temperature
cream cheese, room temperature
Heat the raspberries and water over medium-high heat in a saucepan until raspberries have broken down, about 3-5 minutes.
Once heated through, mash the berries using a spoon or spatula and remove from heat.
Add in the stevia and chia seeds and combine using a spoon. Set aside and allow to thicken, 10-15 minutes.
Best stored in an air tight container in the fridge up to 2 weeks.
Combine all the cream ingredients in a large mixing bowl and mix with a hand mixer until uniform in consistency. Remove all the chunks as best as possible.
Heat a small-medium non-stick skillet (we used 6 inch) over medium-low heat and grease with coconut oil spray.
Once hot, add a little less than 1/4 cup of the crepes mixture to the pan and tilt to coat the entire bottom, until you achieve a thin crepe layer.
Cover with a lid as it cooks though, about 60-90 seconds, until cooked and flip for another 10-15 seconds. Repeat with rest of crepe batter. It should make about 12 crepes.
Serve: Place a crepe onto a plate and make a layer of jam and roll up. If desired, serve with some whipped heavy cream!
Best stored in a zip top bag or sealed container up to 5 days. Enjoy!
Net Carbs: 3g
Servings Size: 2 Crepes plus 2 tbsp of Raspberry Jam