| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 6 |
tb |
Sugar |
| 1/4 |
ts |
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 |
tb |
Sugar |
| 2 |
tb |
Raspberry liqueur |
| 1/4 |
c |
Blackberries |
INSTRUCTIONS
FILLING
BERRY SAUCE
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, 1998
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