Crepes with Lemon/ Raspberry Sauce
By
Pat Duran
@kitchenChatter
1
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 and add a bit of lemon juice and heat in a saucepan.
You can use instant pudding instead of the ricotta or just use whole raspberries inside with sauce on top.
Anyway you make them add a scoop of vanilla ice cream on top for an added treat! Enjoy!
★★★★★ 2 votes5
Ingredients
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BASIC DESSERT CREPES/BLINTZES
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4 largeeggs
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1 call purpose flour
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1/2 cmilk
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1/2 cwater
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1/2 tspsalt
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2 Tbspmelted butter, no substitution
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2 tspgranulated sugar
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1 tspvanilla
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FILLING:
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1 cricotta cheese
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2/3 ccottage cheese,small curd
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1/4 cpowdered sugar
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1/2 tspvanilla
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1/2 tspgrated lemon peel
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RASPBERRY SAUCE
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1/2 csugar
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1 1/2 tspcornstarch
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1/2 cwater
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2 tsplemon juice
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1 1/2 craspberries
How to Make Crepes with Lemon/ Raspberry Sauce
- 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). - 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.