Dessert Crepes with Raspberry Sorbet recipe

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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 calories
carbohydrate: 30.1 g
cholesterol: 100.5 mg
fat: 9.4 g
fiber: 3.2 g
protein: 5.5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 280.1 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

6 servings

Recipe Note

The other day I wanted to make an extra special dessert for my guests and thought about dessert crepes, so I combined crepes with homemade raspberry sorbet - big hit!

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