| 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,
A Message from our Provider:
“The real God: don’t settle for substitutes”