CREPES WITH LEMON/ RASPBERRY SAUCE

Crepes with Lemon/ Raspberry Sauce image

Provided by Pat Duran

Time 25m

Number Of Ingredients 21

Previous Next

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

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.