DESSERT CREPES WITH RASPBERRY SORBET
The other day I wanted to make an extra special dessert for my guests and thought about dessert crepes, so I combined crepes with homemade raspberry sorbet - big hit!
Provided by Ruppelig
Categories Breakfast and Brunch Crepes Sweet
Time 3h18m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 water and 3 tablespoons sugar in a saucepan over medium heat until mixture is simmering and sugar is dissolved. Remove from heat and allow syrup to cool to room temperature.
- Place raspberries in the bowl of a food processor; pulse until pureed. Pour cooled syrup into raspberry puree and mix well. Strain through a fine-meshed sieve into a container. Cover with plastic wrap and freeze until firm, at least 2 1/2 hours. Break up with a fork and place back in the freezer.
- Combine eggs, milk, 1/2 cup water, and 3 tablespoons melted butter in a bowl; beat with an electric mixer until smooth and creamy. Add flour and salt and mix until batter is smooth.
- Grease a 9-inch nonstick skillet with 1 teaspoon butter over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide ready crepe onto a warmed plate and keep warm. Repeat with remaining batter.
- Arrange crepes on plates and dust with confectioners' sugar. Place a scoop of raspberry sorbet on the side and garnish with apple slices, fresh mint leaves, and red currants.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 30.1 g, Cholesterol 100.5 mg, Fat 9.4 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 280.1 mg, Sugar 15.1 g
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