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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Jones Michael
[email protected]Overall, I really enjoyed this recipe. The crepes were light and fluffy, and the lemon raspberry sauce was the perfect topping.
Momina Iftikhar
[email protected]These crepes were a bit too thick for my taste, but they were still good.
Mehar Awais
[email protected]I'm not a fan of lemon raspberry sauce, but these crepes were still really good.
Umer King
[email protected]These crepes were delicious! I will definitely be making them again.
Faruk Al nasir
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my old crepe recipe.
Football Fan's
[email protected]I'm not a big fan of crepes, but these were really good. The lemon raspberry sauce was the perfect topping.
Lebogang Phillip
[email protected]These crepes were amazing! The perfect combination of sweet and tart.
Helo Miah
[email protected]I was disappointed with this recipe. The crepes were bland and the lemon raspberry sauce was too runny.
Kuipi Majo
[email protected]I made these crepes for my kids and they loved them! They are now requesting them for breakfast every weekend.
Tim Hall
[email protected]These crepes were a great way to use up some leftover berries. I will definitely be making them again.
Asif iqbal Suzon
[email protected]The lemon raspberry sauce was a bit too tart for my taste. I would recommend using less lemon juice.
Ijeoma Goodness
[email protected]I added a bit of vanilla extract to the batter and it really enhanced the flavor.
Brayden Shaw
[email protected]These crepes were so easy to make! I was surprised at how well they turned out.
Natalie Vincent
[email protected]I had a hard time getting the crepes thin enough. They kept breaking.
Abyot Mershaye
[email protected]The crepes were a bit too thick for my taste, but the lemon raspberry sauce was amazing.
Kutesa Godrine
[email protected]This recipe is a keeper! I will definitely be making these crepes again.
ACE_YT
[email protected]The crepes turned out perfectly! They were thin and delicate, and the lemon raspberry sauce was delicious.
Sk Ahamed
[email protected]I made these crepes for a brunch party and they were a huge success. Everyone loved them!
Kristiano Gjergjaj
[email protected]These crepes were a hit with my family! The lemon raspberry sauce was the perfect balance of tart and sweet.