CREPES WITH LEMON/ RASPBERRY SAUCE
When I was writing my recipe column many years ago, I made this recipe and took it to work with me to treat the staff- and I am pleased to say it got rave reviews! Recipe can be made with any fruit, pudding or pie filling. I used an electric crepe-maker. Skillet works fine too. For the sauce you can use raspberry preserves ...
Provided by Pat Duran
Categories Fruit Breakfast
Time 25m
Number Of Ingredients 21
Steps:
- 1. Dessert Crepe Batter: Measure all ingredients, except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all ingredients are combined, if you get any lumps, pour batter through a strainer.( If you want chocolate crepes add 2 Tablespoons of chocolate sauce to the recipe).
- 2. Making crepes: Heat a lightly greased 6-inch skillet with cooking spray. Remove from heat and spoon 2 Tablespoons batter, lift and tilt skillet to spread batter. Return to heat; brown on one side. (or, cook on an inverted crepe pan-if lucky to have one).Invert pan over paper toweling; remove crepe. Repeat to use remaining batter . Makes about 12-14. Keep warm in moderate oven.
- 3. Ricotta cheese filling: Combine all ingredients. Spoon into cooked crepe. Fold and place in a greased 8x6 inch baking dish. Keep warm in 350^ oven. To serve, spread with melted butter and sprinkle with powdered sugar. Top with raspberry sauce.
- 4. Raspberry sauce: Mix all ingredients, except berries and lemon juice,until well blended. Add berries and cook over low heat until sauce is thickened and clear, stirring constantly. Stir in lemon juice. Makes about 1 1/2 cups.
- 5. step 3 Tilt pan to cover bottom . Brown lightly.
- 6. step 4 Carefully lift to turn over.
- 7. step 5 After turning cook till light brown.
- 8. step 6 Carefully slide from pan and frill and roll up.
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rone khan
[email protected]I've never made crepes before, but I'm so glad I tried this recipe. They were surprisingly easy to make and they turned out perfectly.
Moon Child
[email protected]These crepes were a bit more work than I expected, but they were definitely worth it. They were so light and fluffy.
Venky Ullakula
[email protected]I'm not a big fan of raspberries, but I really enjoyed the sauce in this recipe. It was the perfect balance of sweet and tart.
Fuh Cuh
[email protected]These crepes were so easy to make and they turned out so well. I will definitely be making them again.
robin mccall
[email protected]The crepes were delicious, but the sauce was a bit too tart for my taste. I would probably use less lemon juice next time.
Farmanda Ali
[email protected]I made these crepes for a brunch party and they were a huge success. Everyone loved them!
Real Pokemon Master
[email protected]I'm not a very experienced cook, but I was able to make these crepes without any problems. They turned out great!
TNH _shad
[email protected]These crepes were a bit more work than I expected, but they were definitely worth it. The end result was amazing.
Mr Thanvir
[email protected]I was a bit skeptical about the lemon raspberry sauce, but it was actually really good. It was the perfect complement to the crepes.
Hema Gurung
[email protected]I've made crepes many times before, but this recipe is by far the best. The crepes were light and fluffy, and the sauce was divine.
Achref Hakimi
[email protected]The crepes were easy to make and turned out perfectly. The sauce was a bit too tart for my taste, but I added a little sugar and it was perfect.
Syanda Gumede
[email protected]I'm not a huge fan of crepes, but these were surprisingly good. The sauce was especially delicious.
Mariam Mohtarma
[email protected]These crepes were a hit with my family! The lemon raspberry sauce was the perfect balance of tart and sweet. I will definitely be making these again.