Raspberry Crepe with Lemon Sauce

Raspberry Crepe with Lemon Sauce

Prep Time

 

Cook Time

 

Serves

 

What’s old is new again with additional flavors and combinations coming into play. People who are getting a little more adventurous with their cooking skills are also looking for that new item to add to their repertoire, and crepes fit the bill since they can be main course or amazing dessert. This has it all–hand held, jam, and great flavor. This recipe is part of our 2014 Dessert Trends.

Crepes can be dressed up for a main course with savory fillings such as chicken and vegetables, or for dessert with simple cream fillings or fruit.

Ingredients

  • FOR CREPES:
  • 1 1/2 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups half and half
  • 1/2 teaspoon vanilla flavoring
  • 3 eggs
  • 2 tablespoons melted butter
  • Raspberry pie filling
  • FOR LEMON SAUCE:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice

Preparation

  • 1 FOR CREPES:
  • 2 Mix ingredients together.
  • 3 Spray or lightly butter a crepe pan, preheating it.
  • 4 Pour about 1/3 cup batter onto the hot pan, spreading it to the edges with a rotating motion.
  • 5 Cook until bottom is light brown and bubbles appear on top.
  • 6 Turn carefully and cook other side until light brown.
  • 7 Remove to plate, then fill with your choice of filling, roll, and cover with sauce. For this recipe, we used raspberry pie filling.
  • 8 FOR LEMON SAUCE:
  • 9 Cook sugar, cornstarch, salt and water to boiling.
  • 10 Add butter, lemon peel and lemon juice.
  • 11 Keep warm until ready to pour over crepe and serve, or reheat.

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