Yield: 12 Servings
|3 \N||Egg whites|
|¼ teaspoon||Cream of tartar|
|12 \N||Basic crepes; cooked & ready to fill|
|¼ cup||Chopped toasted almonds|
|\N \N||Powdered sugar|
|\N \N||Unsweetened cocoa powder|
|\N \N||Shaved chocolate|
|\N \N||Marmalade or berry sauce|
|2 tablespoons||Raspberry liqueur|
Beat eg whites with cream of tartar to soft peaks. Gradually beat in granulated sugar til stiff peaks form. Beat in vanilla. Spoon about 2 heaping tbsp meringue onto ½ of each crepe. Sprinkle ½ tsp almonds onto meringue. Fold crepe in half.
Place filled crepes on baking sheet. Bake at 400@ for 3 to 5 mins, just til meringue is puffed and browned around the edges. After crepes have baked, sprinkle ½ tsp almonds over top of each, then sprinkle with powdered sugar and cocoa powder. Garnish with a few pieces of shaved chocolate.
Serve with berry sauce or marmalade.
For sauce: Puree 1¾ cups raspberries with sugar. Stir in liqueur. Stir in blackberries and remaining raspberries. Makes about 1 ¾ cups sauce.
Recipe by: Sacramento Bee 12/28/97 Posted to KitMailbox Digest by sadrod <pax@...> on Jan 07, 1998