CHOCOLATE CREPES WITH RASPBERRY SAUCE
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 202mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 6g fiber), Protein 7g protein.
CREPES WITH RASPBERRY-CASSIS SAUCE
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
Provided by Martha Rose Shulman
Categories breakfast, brunch, pancakes, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make crepe batter, place milk, eggs, salt and sugar in blender. Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth. Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes. If resting batter longer, refrigerate. (Whisk again before making crepes.)
- While batter is resting, make raspberry sauce. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. Reduce heat to medium low and simmer until sugar has dissolved. Remove from heat. Stir in rose water, raspberries and cassis liqueur. Return to heat, bring to a simmer, cover and simmer 10 minutes. Remove from heat and strain the mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
- Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice. Taste and adjust sweetness. Set aside.
- To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter. Pan must be hot when you add crepe batter. Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate. Continue with remaining batter, brushing pan occasionally with butter if desired.
- If you want to serve crepes at their hottest, assemble them as they come out of the pan. Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again. Place on plate or platter. When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar. Serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 175 milligrams, Sugar 23 grams, TransFat 0 grams
FRENCH CREAM CREPES WITH RASPBERRY SAUCE
I first made this for Girl Scout Thinking Day in 92 or 93. I made over 300 of them! Somewhere along the line I lost the cookbook, but then a friend of mine had the exact same cookbook and let me have it! I'm posting it here so I don't loose it again. I made them again for a NYE party to ring in 2011, they're just as great as I remember them! The parts can be made the day before and assembled right before needed.
Provided by Buzymomof3
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
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!
EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE
An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.
Provided by Patricia Jackson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
- While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
- Cut cake into pieces and spoon or pour some of the sauce over top.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 60.4 g, Cholesterol 41.9 mg, Fat 27.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 101.3 mg, Sugar 42.7 g
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