Yield: 12 Servings
Measure | Ingredient |
---|---|
3 \N | Egg whites |
¼ teaspoon | Cream of tartar |
6 tablespoons | Sugar |
¼ teaspoon | Vanilla |
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 cups | Raspberries |
3 tablespoons | Sugar |
2 tablespoons | Raspberry liqueur |
¼ cup | Blackberries |
FILLING
BERRY SAUCE
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