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Receta Crepes A Le Ruth
by Global Cookbook

Crepes A Le Ruth
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  Raciónes: 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. WINE: CHATEAU COUTET, 1971