Raspberry Crepe with Lemon Sauce
Course:
Brunch, Breakfast, Dessert
Cuisine:
French
Yield:
Serves: 4
Time:
Prep Time: 15 mins., Cook Time: 15 mins.
INGREDIENTS:
Crepes:
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups half and half
- ½ teaspoon vanilla flavoring
- 3 eggs
- 2 tablespoons melted butter
- Raspberry pie filling
Lemon Sauce:
- 1 tablespoon cornstarcH
- 1/8 teaspoon salt
- 1 cup water
- 1 tablespoon butter
- 1 tablespoon grated lemon peel
- 2 tablespoons lemon juice
DIRECTIONS:
Crepes:
- Mix ingredients together.
- Spray or lightly butter a crepe pan, preheating it.
- Pour about 1/3 cup batter onto the hot pan, spreading it to the edges with a rotating motion.
- Cook until bottom is light brown and bubbles appear on top.
- Turn carefully and cook other side until light brown.
- Remove to plate, then fill with your choice of filling, roll, and cover with sauce. For this recipe, we used raspberry pie filling.
Lemon Sauce:
- Cook sugar, cornstarch, salt and water to boiling.
- Add butter, lemon peel and lemon juice.
- Keep warm until ready to pour over crepe and serve or reheat.