in Dessert Recipes

Crêpes with raspberry cream

updated

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Ingredients for 4 servings:

  • 60 g flour
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 1 egg(s)
  • 300 g raspberries
  • 2 tbsp powdered sugar
  • ½ lemon(s), juice
  • 2 tbsp pine nuts
  • 150 g cream cheese
  • 1 rusk
  • 2 tbsp brown sugar
  • 4 tbsp butter

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 20 minutes

Mix the flour with vanilla sugar, a pinch of salt, and the egg to form a smooth batter. Let the batter rest for about 20 minutes. Sort, wash, dry, and sieve the raspberries. Mix the raspberry puree with the powdered sugar, lemon juice, pine nuts, and cream cheese. Crumble the rusks and stir in with the sugar. Heat the butter in a pan and use the batter to make crêpes in batches. Let the crêpes cool slightly, then spread with the cream and stack them on top of each other. Cut into slices and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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