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
HOT FUDGE CREPES
Talk about decadence!!! Make the chocolate crepes from recipe #354547. This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. What more can I say? Enjoy!
Provided by Nif_H
Categories Dessert
Time 25m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
- Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
- Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
- Remove from the heat and add the vanilla. Set aside.
- Put small scoops of chocolate ice cream on each crepe and fold over.
- Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.
Nutrition Facts : Calories 401.5, Fat 28.1, SaturatedFat 17.4, Cholesterol 84.9, Sodium 122.6, Carbohydrate 37.3, Fiber 0.9, Sugar 33.5, Protein 1.9
HOT WHISKEY CREPES WITH RASPBERRIES
Make and share this Hot Whiskey Crepes With Raspberries recipe from Food.com.
Provided by Sunshine State Coll
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually beat in the milk to form a smooth batter.
- Heat a medium-size nonstick skillet. Add a little oil and wipe out with a paper towel. Pour enough batter into the pan to coat the bottom, then cook for about 1 minute. Flip the crepe, and cook for 1 minute more. Transfer to a plate and make three more crepes. Set aside.
- Pour the orange juice into the skillet and add the honey and butter. Bring to a boil, reduce the heat, and simmer for 5 minutes to concentrate the flavors and thicken the sauce slightly. Stir in the whiskey. Fold each crepe in half, then in half again to make a triangle; slide each into the simmering sauce. Heat for 30 seconds.
- Transfer the crepes and sauce to serving plates and sprinkle with raspberries. Dust lightly with confectioners' sugar and top with plain yogurt or cream.
Nutrition Facts : Calories 518, Fat 16.7, SaturatedFat 7.1, Cholesterol 119.7, Sodium 207.4, Carbohydrate 70.4, Fiber 6.2, Sugar 33.9, Protein 11.2
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