Introduction:
Crepes with Raspberry Sauce and Whipped Cream is a delightful and elegant dessert that perfectly balances the delicate, thin crepes with the vibrant sweetness of raspberry sauce and the indulgent creaminess of whipped cream. This dish is not only a treat for the taste buds but also a feast for the eyes. Crepes have a rich history, originating in Brittany, France, and have since become a beloved dish worldwide. This recipe combines the traditional French crepes with a twist of fruity goodness and creamy luxury. It’s perfect for a special occasion or whenever you want to impress your guests with a homemade masterpiece.
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Raspberry Sauce:
- 1 1/2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
For the Crepes:
- In a blender, combine the flour, eggs, milk, melted butter, salt, and vanilla extract.
- Blend on high speed for about 20 seconds until the batter is smooth. Let it rest for 10 minutes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or cooking spray.
- Pour 1/4 cup of the crepe batter into the skillet, swirling it around to evenly coat the bottom.
- Cook for 1-2 minutes until the edges start to lift and the crepe becomes lightly golden. Flip it over and cook for another 1-2 minutes.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
For the Raspberry Sauce:
- In a saucepan, combine the fresh raspberries, sugar, water, and lemon juice.
- Bring the mixture to a boil over medium heat. Reduce the heat and simmer for 5-7 minutes, breaking down the raspberries with a spoon.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a teaspoon of water and add it to the simmering sauce. Stir until it thickens.
- Remove the saucepan from heat and let it cool slightly. You can strain the sauce to remove seeds if desired.
For the Whipped Cream:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly:
- Lay a crepe flat on a serving plate.
- Spoon a generous amount of raspberry sauce in the center and fold the crepe into quarters.
- Top with a dollop of whipped cream.
- Repeat with the remaining crepes.
- Drizzle additional raspberry sauce over the crepes and garnish with fresh raspberries if desired.
NUTRITION FACTS
| Serving Size: 1 crepe with sauce and whipped cream |
|---|
| Calories: 285 |
| Total Fat: 14g |
| Saturated Fat: 8g |
| Cholesterol: 104mg |
| Sodium: 200mg |
| Total Carbohydrates: 35g |
| Dietary Fiber: 3g |
| Sugars: 19g |
| Protein: 6g |
Conclusion:
Crepes with Raspberry Sauce and Whipped Cream is a culinary masterpiece that beautifully marries the simplicity of crepes with the vibrant, fruity sweetness of raspberry sauce and the luxurious touch of whipped cream. Whether served as a special dessert for a celebration or as an indulgent treat for yourself, this dish is sure to impress and delight. Enjoy the delicate texture of the crepes and the explosion of flavors with each bite. Bon appétit!