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crepes with lemon/ raspberry sauce

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

When I was writing my recipe column many years ago, I made this recipe and took it to work with me to treat the staff- and I am pleased to say it got rave reviews! Recipe can be made with any fruit, pudding or pie filling. I used an electric crepe-maker. Skillet works fine too. For the sauce you can use raspberry preserves and add a bit of lemon juice and heat in a saucepan. You can use instant pudding instead of the ricotta or just use whole raspberries inside with sauce on top. Anyway you make them add a scoop of vanilla ice cream on top for an added treat! Enjoy!

(2 ratings)
yield 12 -14 crepes or blintz
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For crepes with lemon/ raspberry sauce

  • BASIC DESSERT CREPES/BLINTZES
  • 4 lg
    eggs
  • 1 c
    all purpose flour
  • 1/2 c
    milk
  • 1/2 c
    water
  • 1/2 tsp
    salt
  • 2 Tbsp
    melted butter, no substitution
  • 2 tsp
    granulated sugar
  • 1 tsp
    vanilla
  • FILLING:
  • 1 c
    ricotta cheese
  • 2/3 c
    cottage cheese,small curd
  • 1/4 c
    powdered sugar
  • 1/2 tsp
    vanilla
  • 1/2 tsp
    grated lemon peel
  • RASPBERRY SAUCE
  • 1/2 c
    sugar
  • 1 1/2 tsp
    cornstarch
  • 1/2 c
    water
  • 2 tsp
    lemon juice
  • 1 1/2 c
    raspberries

How To Make crepes with lemon/ raspberry sauce

  • 1
    Dessert Crepe Batter: Measure all ingredients, except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all ingredients are combined, if you get any lumps, pour batter through a strainer.( If you want chocolate crepes add 2 Tablespoons of chocolate sauce to the recipe).
  • 2
    Making crepes: Heat a lightly greased 6-inch skillet with cooking spray. Remove from heat and spoon 2 Tablespoons batter, lift and tilt skillet to spread batter. Return to heat; brown on one side. (or, cook on an inverted crepe pan-if lucky to have one).Invert pan over paper toweling; remove crepe. Repeat to use remaining batter . Makes about 12-14. Keep warm in moderate oven.
  • 3
    Ricotta cheese filling: Combine all ingredients. Spoon into cooked crepe. Fold and place in a greased 8x6 inch baking dish. Keep warm in 350^ oven. To serve, spread with melted butter and sprinkle with powdered sugar. Top with raspberry sauce.
  • 4
    Raspberry sauce: Mix all ingredients, except berries and lemon juice,until well blended. Add berries and cook over low heat until sauce is thickened and clear, stirring constantly. Stir in lemon juice. Makes about 1 1/2 cups.
  • 5
    step 3 Tilt pan to cover bottom . Brown lightly.
  • 6
    step 4 Carefully lift to turn over.
  • 7
    step 5 After turning cook till light brown.
  • 8
    step 6 Carefully slide from pan and frill and roll up.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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