Name: Abuelita Crêpes with Creamy Raspberry Filling
Prep time: 15 s
Cook time: 12 s
Total time: 27 s
Yield: 12
Ingredients: 4 large eggsat room temperature; 1 cup milkat room temperature; 1/2 cup all-purpose flour; 1/3 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix; Pinch of salt; 3 tablespoons unsalted buttersliced into 12 pats; 1 package (8 ounces) cream cheeseat room temperature; 3/4 cup raspberry preserves; Fresh raspberries for garnish

Ingredients

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4 large eggs, at room temperature
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1 cup milk, at room temperature
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1/2 cup all-purpose flour
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1/3 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix
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Pinch of salt
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3 tablespoons unsalted butter, sliced into 12 pats
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1 package (8 ounces) cream cheese, at room temperature
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3/4 cup raspberry preserves
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Fresh raspberries for garnish

Key Ingredients

Mexican Chocolate Drink Granulated Mix - 11.2oz

(11.2 oz.)

Make It

Step 1

Combine eggs, milk, flour, Abuelita chocolate and salt in a blender; cover. Blend until smooth.

Step 2

Preheat 8-inch nonstick skillet over medium-low heat. Melt 1 pat of butter in pan. Pour in scant ¼ cup batter in skillet, quickly tilting to cover surface of pan. Cook for about 1 minute or until edges begin to lift and crêpe is set. Gently loosen crêpe with silicone spatula and flip crêpe over. Cook for 1 minute; remove from skillet. Repeat with remaining ingredients.

Step 3

Combine cream cheese and raspberry preserves in a medium bowl. Mix until smooth.

Step 4

Spread 2 tablespoons filling on each crêpe, leaving a 1-inch border around edges. Fold opposite ends of crêpe inward, covering filling, then roll into a burrito shape.