Recently, I wanted to serve my visitors something particularly special, so I thought about dessert crepes. I then mixed these with my own homemade raspberry sorbet, and it was a huge hit!
| Prep Time: | 30 mins |
| Cook Time: | 8 mins |
| Additional Time: | 2 hrs 40 mins |
| Total Time: | 3 hrs 18 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup water
- 3 tablespoons white sugar
- 1 ½ cups fresh raspberries
- 3 eggs
- ½ cup milk (Optional)
- ½ cup water
- 3 tablespoons unsalted butter, melted
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon butter
- 3 tablespoons confectioners’ sugar
- 1 apple, cored and sliced
- 1 sprig fresh mint (about 15 leaves)
- 2 tablespoons currants
Instructions
- 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 | 223 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 280 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |