Ingredients
Filling:
¾ cup sugar
½ cup flour
2 cups milk
4 eggs
2 tablespoons butter
1 teaspoon vanilla extract
Sauce:
1 (10-ounce) package of frozen raspberries
¼ cup sugar
2 tablespoons cornstarc
h
12 pre-made crêpes
Directions
For the Filling:
1. In a saucepan, mix sugar and flour, then gradually stir in milk.
2. Cook over low heat, stirring constantly, until the mixture thickens.
3. In a small bowl, beat 4 eggs.
4. Slowly add a small amount of the hot mixture to the beaten eggs, stirring well, then pour the egg mixture back into the pan.
5. Continue cooking over low heat, stirring constantly, for about 2 more minutes.
6. Stir in butter and vanilla, then set aside to cool.
For the Sauce:
1. Thaw the raspberries.
2. Heat the fruit gently to release the juices (or microwave briefly).
3. Mix sugar and cornstarch, then stir into the fruit.
4. Cook over low heat, stirring until the sauce thickens.
5. Let it cool.
Assembly:
1. Place a spoonful of filling inside a crepe and fold it as desired.
2. Drizzle with a spoonful of warm sauce.
You can prepare the filling and sauce a day or two in advance and ass
emble when ready to serve—works perfectly!
Enjoy!
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