John Myers
Crêpe with Raspberries (Anna Thalbach)
The perfect crêpe with raspberries (anna thalbach) recipe with a picture and simple step-by-step instructions.
For the dough:
- 2 Pc. Eggs
- 200 ml Milk
- 50 g Melt butter
- 100 g Flour
- 1 pinch Salt
For the raspberry sauce:
- 80 g Sugar
- 250 g Frozen raspberries
- 1 Pc. Vanilla pod
- 150 ml Port wine
- 1 tsp Food starch
For the mascarpone cream:
- 125 g Mascarpone
- 2 tbsp Honey
- 80 g Sugar
- 1 Pc. Vanilla pod
- Whisk the eggs with milk, melted butter, flour and a little salt in a tall vessel with a hand blender, let rest a little and then bake thin crepes.
- Caramelize the sugar and deglaze with port wine, add the scraped-out vanilla pod. Boil once and stir with cornstarch and bind with water. Add frozen raspberries and let cool.
- Mix the mascarpone with the vanilla pulp, honey and a little sugar until smooth. Fill the crepe with the raspberry sauce and fold it up. Place the mascarpone diagonally next to it and add a few raspberries.
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