- Raspberry Sorbet:
- 1/4 cup water
- 3 tablespoons white sugar
- 1 1/2 cups fresh raspberries
- Crepes:
- 3 eggs
- 1/2 cup milk (optional)
- 1/2 cup water
- 3 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon butter
- Garnish:
- 3 tablespoons confectioners' sugar
- 1 apple, cored and sliced
- 1 sprig fresh mint (about 15 leaves)
- 2 tablespoons currants
- 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.
04/08/2018
recipepes.com
Dessert Crepes with Raspberry Sorbet, recipe
PT15M
PT1H
5
455 calories
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