|Powdered sugar; for garnish|
|Oil; to grease crepe pans|
|1 pint||Fresh or frozen raspberries|
|2||Lemons; skin (rind) & juice|
|½ tablespoon||Butter; room temperature|
Preheat oven to 400 F. Fill the center of each CREPE with a spoonful of FILLING mixture and then fold each crepe over, in half. Place the crepes on a buttered baking sheet and bake at 400 F for approximately 15 minutes.
Because of the egg whites, the crepes will `souffle' in volume. Sprinkle powdered sugar over the finished crepes. Pour the RASPBERRY SAUCE onto the individual plates and spread evenly to the edges. Place 1 crepe on this pool of sauce and serve. CREPES: Mix all ingredients and whip until well-blended. Preheat the crepe pan, grease very well, and carefully add 1 spoonful of the batter. Distribute this batter evenly in the pan and cook until the edges turn slightly brown. With a spatula or palette knife, flip the crepe and cook until done. CREPES: Repeat until all the batter is used.
Crepes may be stacked, if made in advance. RASPBERRY SAUCE: Puree the raspberries. Combine in a saucepan over low heat the raspberry puree, water, and sugar. Reduce until thickened. Reserve. FILLING: Grate the skin off the lemon lightly with the `small size holes' of a cheese grater, trying not to remove any of the bitter white parts. Squeeze the juice from the lemons; strain the seeds out. In a saucepan, boil the lemon juice and skin, water, & sugar. In a separate bowl, beat the flour & egg yolks together well. Stir mixture into boiling lemon base & stir well to blend.
In a separate, clean bowl, beat the whites until they are fluffy & hold soft peaks. Fold ¼ cup of the lemon base into the whites.
636, FRANKLIN ST., NEW ORLEANS. WINE: CHATEAU COUTET, 1971
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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