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Add a photoRaciónes: 6
Ingredientes
- Crepes Filling Powdered sugar, for garnish Raspberry sauce
- 1 whl egg
- 1/2 c. Lowfat milk
- 1/3 c. Flour
- 1/4 tsp Salt
- 1/2 tsp Sugar Oil, to grease crepe pans
- 1 pt Fresh or possibly frzn raspberries
- 1/4 c. Water
- 1/4 c. Sugar
- 2 x Lemons, skin (rind) & juice
- 1/2 c. Water
- 1/2 c. Sugar
- 2 Tbsp. Flour
- 2 x Large eggs, separated
- 1/2 Tbsp. Butter, room temperature
Direcciones
- Preheat oven to 400 F. Fill the center of each CREPE with a spoonful of FILLING mix and then fold each crepe over, in half. Place the crepes on a buttered baking sheet and bake at 400 F for approximately 15 min.
- Because of the egg whites, the crepes will `souffle' in volume. Sprinkle powdered sugar over the finished crepes. Pour the RASPBERRY SAUCE onto the individual plates and spread proportionately to the edges. Place 1 crepe on this pool of sauce and serve. CREPES: Mix all ingredients and whip till well-blended. Preheat the crepe pan, grease very well, and carefully add in 1 spoonful of the batter. Distribute this batter proportionately in the pan and cook till the edges turn slightly brown. With a spatula or possibly palette knife, flip the crepe and cook till done. CREPES: Repeat till all the batter is used.
- Crepes may be stacked, if made in advance. RASPBERRY SAUCE: Puree the raspberries. Combine in a saucepan over low heat the raspberry puree, water, and sugar. Reduce till thickened. Reserve. FILLING: Grate the skin off the lemon lightly with the `small size holes' of a cheese grater, trying not to remove any of the bitter white parts. Squeeze the juice from the lemons; strain the seeds out. In a saucepan, boil the lemon juice and skin, water, & sugar. In a separate bowl, beat the flour & egg yolks together well. Stir mix into boiling lemon base & stir well to blend.
- In a separate, clean bowl, beat the whites till they are fluffy & hold soft peaks. Fold 1/4 c. of the lemon base into the whites.
- WINE: CHATEAU COUTET, 1971
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 35 | 17% |
| Total Fat 3.97g | 5% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 148mg | 6% |
| Potassium 163mg | 5% |
| Total Carbs 40.4g | 11% |
| Dietary Fiber 3.8g | 13% |
| Sugars 28.71g | 19% |
| Protein 5.38g | 9% |
