Crepes With Lemon Raspberry Sauce Recipes

CREPES WITH LEMON/ RASPBERRY SAUCE

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.

LEMON CREPES WITH RASPBERRY SAUCE

Steps:

• Whisk together flour and salt in a medium bowl.
• In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla.
• Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
• Lightly grease a large frying pan with cooking spray and set over medium heat.
• Add 1/3 cup batter and swirl to completely cover bottom of pan.
• Cook until edges of crepe curl-up and underside of crepe is golden brown. About 2 or 3 minutes.
• Flip the crepe and continue to cook for 1 more minute.
• Remove crepe from skillet and repeat with remaining batter.
• Coat pan with cooking spray in between each crepe.
• Combine raspberries, lemon juice and powdered sugar in a saucepan.
• Cook until raspberries are broken down and reduced, about 10 minutes.
• Remove from heat and strain through sieve to eliminate seeds.
• Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.

FRENCH CREAM CREPES WITH RASPBERRY SAUCE

Steps:

• For Filling:.
• In saucepan, combine sugar and flour and stir in milk.
• Cook over low heat, stirring constantly until thick.
• In small bowl beat 4 eggs.
• Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
• Keep cooking over low heat stirring constantly for about 2 more minutes.
• Stir in butter and vanilla and set pan aside to cool.
• Sauce:.
• Thaw raspberries.
• Heat fruit to get juice started (or microwave),
• Combine sugar and cornstarch and stir into fruit.
• Cook over low heat, stirring until thick.
• Cool.
• Assemble:.
• Put a spoonful of filing in crepe and fold in favorite pattern.
• Top with a spoonful of warm sauce.
• I've made all the parts a day or two before, and assembled later with great results.
• Enjoy!

CHOCOLATE CREPES WITH RASPBERRY SAUCE

Steps:

• In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

LEMON CREPES WITH RASPBERRY SAUCE

Steps:

• For the lemon crepes:
• Whisk together flour and salt in a medium bowl.
• In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla. Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
• Lightly grease a large frying pan with cooking spray and set over medium heat. Add 1/3 cup batter and swirl to completely cover bottom of pan. Cook until edges of crepe curl up and underside of crepe is golden brown, about 2 or 3 minutes. Flip the crepe and continue to cook for 1 more minute.
• Remove crepe from skillet and repeat with remaining batter. Coat pan with cooking spray in between each crepe.
• For the raspberry sauce:
• Combine raspberries, lemon juice and powdered sugar in a saucepan. Cook until raspberries are broken down and reduced, about 10 minutes. Remove from heat and strain through sieve to eliminate seeds.
• Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.