Dessert Crepes with Raspberry Sorbet recipe
All Recipes Breakfast and Brunch Recipes Crepes Sweet
Ingredients
- ¼ cup water 3 tablespoons white sugar 1 ½ cups fresh raspberries 3 eggs ½ cup milk 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
Nutrition Info
- 222.5 caloriescarbohydrate: 30.1 gcholesterol: 100.5 mgfat: 9.4 gfiber: 3.2 gprotein: 5.5 gsaturatedFat: 5.1 gservingSize: -sodium: 280.1 mgsugar: 15.1 gtransFat: : -unsaturatedFat: : -
Directions Dessert Crepes with Raspberry Sorbet
Directions
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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.