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Receta Meringue Filled Crepes
by Global Cookbook

Meringue Filled Crepes
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  Raciónes: 12

Ingredientes

  • 3 x Egg whites
  • 1/4 tsp Cream of tartar
  • 6 Tbsp. Sugar
  • 1/4 tsp Vanilla
  • 12 x Basic crepes, cooked & ready to fill
  • 1/4 c. Minced toasted almonds Powdered sugar Unsweetened cocoa pwdr Shaved chocolate Marmalade or possibly berry sauce
  • 2 c. Raspberries
  • 3 Tbsp. Sugar
  • 2 Tbsp. Raspberry liqueur
  • 1/4 c. Blackberries

Direcciones

  1. Beat eg whites with cream of tartar to soft peaks. Gradually beat in granulated sugar til stiff peaks form. Beat in vanilla. Spoon about 2 heaping tbsp meringue onto 1/2 of each crepe. Sprinkle 1/2 tsp almonds onto meringue. Fold crepe in half.
  2. Place filled crepes on baking sheet. Bake at 400@ for 3 to 5 mins, just til meringue is puffed and browned around the edges. After crepes have baked, sprinkle 1/2 tsp almonds over top of each, then sprinkle with powdered sugar and cocoa pwdr. Garnish with a few pcs of shaved chocolate.
  3. Serve with berry sauce or possibly marmalade.
  4. For sauce: Puree 1 3/4 c. raspberries with sugar. Stir in liqueur. Stir in blackberries and remaining raspberries.
  5. Makes about 1 3/4 c. sauce.