Best 7 Raspberry Key Lime Crepes Recipes

PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees.
• Mix graham cracker crumbs, pecans, sugar, and cinnamon together in a bowl,
• Add melted butter blend well.
• Press the crust mixture into a buttered pie pan.
• Bake at 350 degrees oven for 7 to 10 minutes. When the crust is slightly golden, remove it from the oven and cool it to room temperature before making the filling.
• In a medium-sized bowl, beat cream cheese until light and fluffy.
• Add sweetened condensed milk and beat the mixture until completely blended.
• In a 2-quart saucepan, whisk egg yolks with water.
• Add salt and flour and stir constantly, completely mixing the flour into the liquid.
• Add lime zest, Roses lime juice, and key lime juice.
• On low heat or in a double boiler, whisk the egg mixture and stir constantly until the mixture thickens resembling pudding in texture and thickness.
• When the egg and flour mixture is thickened, add cream cheese. Whisk constantly taking care not to scorch the bottom of the pan. Stir until pie filling starts to thicken and is completely mixed.
• When the filling is thick, pour into the prepared pie shell.
• Refrigerate the pie several hours before serving.
• Mix together the raspberry preserves and water in a saucepan
• Bring it to a boil then reduce the heat and simmer for 4 minutes
• Remove the sauce from the heat and pour it through a fine strainer to remove seeds.
• Refrigerate the sauce until serving.

RASPBERRY CREPES WITH WHIPPED CREAM

Steps:

• In a small saucepan, over low to medium heat, add raspberries, sugar, lemon juice, and 2 tablespoons of water. Stir and bring to a boil.
• Let boil for 3-4 minutes.
• In a small bowl, mix 1 tablespoon water and cornstarch together.
• Add to saucepan and stir to combine and cook until thickened.
• Remove from heat while cooking crepes.
• In a medium bowl, whisk eggs and then add remaining ingredients. Beat on medium speed using an electric mixer.
• Heat crepe pan, or frying pan, over medium heat.
• Spray pan with nonstick cooking spray and add ½ cup of mixture to pan and rotate around from side to side to cover the bottom of the pan.
• Cook for approximately 1-2 minutes or until edges start to brown.
• Flip over and cook for an additional minute.
• In a medium bowl, add heavy cream, sugar and vanilla.
• Beat on high speed until stiff peaks form.
• Take one crepe at a time and add a thin layer of raspberry sauce.
• Next, add whipped cream.
• Roll each crepe and then sprinkle with powdered sugar.

RASPBERRY FILLED CREPES

Steps:

• Fresh raspberries and vanilla sugar, recipe follows
• For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
• In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
• For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
• Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
• Vanilla Sugar:
• Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
• Yield: 2 cups

KEY LIME AND RASPBERRY PIES IN JARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
• Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
• Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
• Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
• Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
• Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
• Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

RASPBERRY LIME RICKEY

Steps:

• Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

CREPES WITH RASPBERRY-CASSIS SAUCE

Steps:

• To make crepe batter, place milk, eggs, salt and sugar in blender. Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth. Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes. If resting batter longer, refrigerate. (Whisk again before making crepes.)
• While batter is resting, make raspberry sauce. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. Reduce heat to medium low and simmer until sugar has dissolved. Remove from heat. Stir in rose water, raspberries and cassis liqueur. Return to heat, bring to a simmer, cover and simmer 10 minutes. Remove from heat and strain the mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
• Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice. Taste and adjust sweetness. Set aside.
• To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter. Pan must be hot when you add crepe batter. Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate. Continue with remaining batter, brushing pan occasionally with butter if desired.
• If you want to serve crepes at their hottest, assemble them as they come out of the pan. Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again. Place on plate or platter. When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar. Serve.

RASPBERRY LIME PIE

Steps:

• In a large bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired.