Mix crepe ingredients until smooth. In pre-heated and oiled (I use PAM) 12-inch skillet, pour 1/8 cup (2 tablespoons) of batter and "roll" skillet immediately to spread in a circular fashion over bottom of skillet. Wait until crepe is set in the middle and edges start to dry and slightly curl. Using a spatula, gently remove to wire rack to cool. Repeat with the rest of the batter. (Makes about 9 crepes).

To fill, mix the marmalade and raspberries gently, so you don't break up the raspberries too much. You will likely have to heat store-bought marmalade in a pan or microwave to coat berries.

Use about 2-3 Tbsp of berries per crepe, and gently fold sides over berries. Top with a small dollop of whipped topping. Suggest serving with a breakfast meat like "Jimmy Dean Turkey Sausage Patties", pre-cooked in the freezer section.


I used a homemade orange marmalade my sister sent me for Christmas. These couldn't have tasted any better with less healthy ingredients. What a treat!

Mr Breakfast would like to thank Sugarfree for this recipe.

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