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Pixie Tangerine Crepes with Melissa's Raspberry Sauce
By Chef Tom Fraker


6 Ojai Pixie Tangerines segmented
2/3 cup Light Cream Cheese softened
1/3 cup Powdered Sugar
3/4 cup Non Fat Sour Cream
1 tablespoon Meyer Lemons, juice freshly squeezed
1/2 Meyer Lemons, zested
6 Crepes
Dessert Sauces (use Raspberry Dessert Sauce) to your taste

In a bowl, combine cream cheese and powdered sugar and blend with an electric mixer until smooth. Add sour cream, lemon juice and zest and blend. Gently mix in the tangerine segments.

To assemble the crepes, spread the mixture over each crepe and roll them up. Refrigerate until time of service.


Place one crepe on a dessert plate. Drizzle the sauce over the top.

Makes 6 servings. Note: For a little added sweetness, garnish with some dark chocolate shavings.