Meg’s Cooking Corner

Thursday, June 23, 2011

Bear Lake Raspberry Crepes

We love making crepes, and this recipe that combines a pudding filling and raspberry sauce is a favorite with my boys. This recipe comes from my good friend Maria at Rainy Day Farm. For other tips and recipes on crepes, click here.




Bear Lake Raspberry Crepes

Crepe Batter:

1 1/2 c. Flour

2 T. Sugar

1 t. baking powder

1/2 t. salt

1 t. vanilla

2 c. milk

2 eggs, beaten

Filling:

1 (3oz.) pkg. vanilla instant pudding

2 c. half and half

1/2 tsp. Almond extract

Sauce:

3 c. raspberries

2 T. cornstarch

1/2 c. sugar

Crepe Batter: Combine flour, powdered sugar, baking powder and salt. Add beaten eggs, milk and vanilla. Beat until smooth. Lightly oil skillet (or use crepe maker). Pour 1/4 c. batter into hot skillet. Tip skillet to coat bottom of pan. Cook over medium heat until light brown. Loosen edges with spatula. Turn and brown opposite side of crepe. Stack cooked crepes on a plate until ready to serve. (Crepes may be frozen for later use)

Filling:Combine pudding and half & half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.

Sauce: Mix together sugar and cornstarch. Place raspberries in sauce-pan. Mash and heat until bubbly. If using fresh berries,m ad 1/4 c. water. Stir sugar and cornstarch mixture into bubbly raspberries. Stir constantly. Bring mixture to a boil. Cool.

To serve: Place 2-3 T. pudding in center of each crepe. Pour a little of the raspberry sauce over top and roll or fold crepe ends over. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with powdered sugar. Enjoy!