| 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 <[email protected]> on Jan 07,
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