Meringue filled crepes

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



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

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