raspberry glaze
1½ ounces cream cheese (3 tablespoons) (Kite Hill
brand cream cheese style spread if dairy-free),
softened
2 tablespoons unsweetened cashew milk (or hemp
milk if nut-free), warmed
2 tablespoons Swerve confectioners’-style sweetener
or equivalent amount of liquid or powdered sweetener
(see here) ½ teaspoon raspberry extract
special equipment
8-inch crepe pan or nonstick skillet (see here)
- To make the crepe batter, place the raw eggs,
hard-boiled eggs, cream cheese, sweetener, extract, and
salt in a blender and blend until very smooth. - Grease an 8-inch crepe pan or nonstick skillet
with coconut oil or coconut oil spray and set it over
medium-high heat. When hot, pour ¼ cup of the batter
into the skillet and swirl the skillet to spread the batter
to the edges of the pan. Cook until golden brown,
about 2 minutes, then flip and cook for another 2
minutes. Remove from the pan and repeat with the
remaining batter. - Place 1 slice of ham and 1 slice of cheese in the
center of each crepe. Fold the crepe in half, then fold it
again into quarters.