Chef Tom Fraker
Fresh Pixie Tangerine Crepes with Melissa's Raspberry Sauce
Category
Dessert
Servings
6 crepes
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Ingredients
-
8 Ojai Pixie Tangerines, peeled and segmented
-
2/3 cup Light Cream Cheese, softened
-
1/3 cup Powdered Sugar
-
3/4 cup Non Fat Sour Cream
-
1/2 Meyer Lemons, zested
-
6 Crepes
-
Dessert Sauces, raspberry flavor (to taste)
Directions
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.
The filling may be made ahead of time, covered and refrigerated to this point. To assemble the crepes, spread the mixture over each crepe and roll them up.
Presentation
Place one crepe on a dessert plate. Drizzle the sauce over the top.
Recipe Note
For a little added sweetness, garnish with some dark chocolate shavings.
Filed in:
Crepes,
Dessert,
Dessert Sauce,
Fresh Pixie Tangerine Crepes with Melissa's Raspberry Sauce,
Meyer Lemons,
Mother's Day,
Ojai Pixie Tangerines
