Sunday, June 27, 2010
Ravin' Raspberry Crepes
Today I entered a really good recipe, that I made last week, at http://atseasonspeak.publix.com/?utm_source=publix+asp&utm_medium=email&utm_content=asp+logo&utm_campaign=publ+asp+berries
I have included it here...
Ravin’ Raspberry Crepes
Batter if you are making your own crepes…
4 tablespoons melted butter
1 ¾ cup skim milk
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
pinch of salt
In the jar of a blender combine milk, butter and eggs. Pulse on HIGH for 10 seconds. Add flour, sugar and salt. Pulse for about 30 seconds of until batter is smooth. Let batter sit for 10 minutes on counter until bubbles dissipate. Cook crepe batter according to manufacturer directions
½ cup fresh raspberries, gently mashed with a fork
1 cup FAGE Total 0 plain yogurt
2 tablespoons 10X powdered sugar
1 tsp pure vanilla extract
Fold together 1/2 cup raspberries, yogurt, powdered sugar, and vanilla extract. Refrigerate.
1 cup heavy cream, whipped to soft peaks
1 cup Haagen Daz Vanilla Honey Bee Ice Cream, melted to room temperature
Measure ice cream into a bowl and allow to melt to room temperature. Fold in whipped crème.
1 cup fresh raspberries
shaved chocolate curls
12 prepared crepes
To assemble crepes…
Place filling into a large zip-top bag. Snip corner to pipe filling. Pipe a long rope of prepared filling down the center of each crepe. Roll each into a cigar shape. Place two crepes onto each plate. Gently ladle sauce over crepes and garnish top with additional fresh raspberries and chocolate shavings.
Enjoy! Makes 6 servings