Ingredientes para French Cream Crepes With Raspberry Sauce
- 2 tablespoons granulated sugar (for the batter) + ¼ cup granulated sugar (for the sauce)
- 1 ½ cups all-purpose flour
- 2 cups milk
- 3 large eggs
- Butter
- Vanilla
- Frozen Raspberries
- 2 tablespoons cornstarch
- Crepes
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Cómo preparar French Cream Crepes With Raspberry Sauce
- **Make the Crepe Batter:** In a large bowl, whisk together the flour, sugar, salt, and eggs until smooth. Gradually whisk in the milk and melted butter until a smooth batter forms. Let the batter rest for at least 30 minutes.
- **Cook the Crepes:** Heat a lightly oiled crepe pan or nonstick skillet over medium heat. Pour 1/4 cup of batter onto the hot surface, swirling to spread thinly. Cook for 1-2 minutes per side, or until golden brown. Stack the cooked crepes on a plate as you go.
- **Make the Raspberry Sauce:** Combine the raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, or until the raspberries have softened and released their juices. Strain the sauce through a fine-mesh sieve to remove seeds (optional).
- **Make the Pastry Cream:** In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Bring to a simmer over medium heat, whisking constantly until thickened. In a separate bowl, whisk the egg yolks. Temper the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook for 1-2 minutes, or until thickened. Stir in the vanilla extract and butter. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
- **Assemble the Crepes:** Spread a thin layer of pastry cream over each crepe. Top with a dollop of raspberry sauce and roll up. Serve immediately or chill until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
87g
Fat
13g
Carbs
10g
