Raspberry And Rose Yogurt Blintzes

raspberry yogurt blintzes

Our recipe for Raspberry And Rose Yogurt Blintzes With Freeze Dried Raspberry Dark Chocolate And Edible Rose Petals

  • Pompeian Coconut Oil Spray
  • 2 oz. softened cream cheese
  • 2 medium eggs
  • 1 cup whole milk yogurt or mascarpone
  • Rose water (as desired)
  • 2 teaspoons monk fruit (if desired)
  • Edible rose petals
  • 1-2 cups fresh raspberries
  1. Combine 2 oz. softened cream cheese with 2 medium eggs in a blender until smooth.
  2. Heat a small skillet to medium and spray with Pompeian Coconut Oil Spray. Pour in ⅛ of the batter at a time and swirl the pan to ensure the batter is spread evenly. Cook for 2 minutes per side, remove from heat and repeat.
  3. Stir a drop of rose water into a cup of whole milk yogurt or mascarpone and sweeten with 2 teaspoons monk fruit if desired.
  4. Divide yogurt and 1-2 cups of fresh berries between crepes by placing it in the center and folding it over. Then top with edible rose petals and whatever else you desire.

Author: The Daley Plate

Rate Recipe: 

Print Recipe

Printer-friendly version