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Meringue Filled Crepes

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts 12 Servings

INGREDIENTS

3 Egg whites
1/4 t Cream of tartar
6 T Sugar
1/4 t Vanilla
12 Basic crepes, cooked & ready
to fill
1/4 c Chopped toasted almonds
Powdered sugar
Unsweetened cocoa powder
Shaved chocolate
Marmalade or berry sauce
2 c Raspberries
3 T Sugar
2 T Raspberry liqueur
1/4 c Blackberries

INSTRUCTIONS

1998    
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 1/2 of each crepe. Sprinkle 1/2 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 1/2 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 1 3/4 cups raspberries with
sugar. Stir in liqueur.  Stir in blackberries and remaining
raspberries. Makes about 1 3/4  cups sauce.  Recipe by: Sacramento Bee
12/28/97  Posted to KitMailbox Digest  by sadrod <pax@pacbell.net> on
Jan 07,

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