Crepes with Lemon/ Raspberry Sauce

Name: Crepes with Lemon/ Raspberry Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12-14 crepes or blintz
Cuisine: French
Ingredients: BASIC DESSERT CREPES/BLINTZES; 4 large eggs; 1 c all purpose flour; 1/2 c milk; 1/2 c water; 1/2 tsp salt; 2 Tbsp melted butter, no substitution; 2 tsp granulated sugar; 1 tsp vanilla; FILLING:; 1 c ricotta cheese; 2/3 c cottage cheese,small curd; 1/4 c powdered sugar; 1/2 tsp vanilla; 1/2 tsp grated lemon peel; RASPBERRY SAUCE; 1/2 c sugar; 1 1/2 tsp cornstarch; 1/2 c water; 2 tsp lemon juice; 1 1/2 c raspberries

By Pat Duran
@kitchenChatter

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 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!

Rating:

★★★★★ 2 votes5

Comments:

33 Comments

Serves:

12-14 crepes or blintz

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

BASIC DESSERT CREPES/BLINTZES
4 large

eggs
1 c

all purpose flour
1/2 c

milk
1/2 c

water
1/2 tsp

salt
2 Tbsp

melted butter, no substitution
2 tsp

granulated sugar
1 tsp

vanilla
FILLING:
1 c

ricotta cheese
2/3 c

cottage cheese,small curd
1/4 c

powdered sugar
1/2 tsp

vanilla
1/2 tsp

grated lemon peel
RASPBERRY SAUCE
1/2 c

sugar
1 1/2 tsp

cornstarch
1/2 c

water
2 tsp

lemon juice
1 1/2 c

raspberries
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How to Make Crepes with Lemon/ Raspberry Sauce

Step-by-Step

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.
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.
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.
step 3 Tilt pan to cover bottom . Brown lightly.
step 4 Carefully lift to turn over.
step 5 After turning cook till light brown.
step 6 Carefully slide from pan and frill and roll up.