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Dessert Crepes with Raspberry Sorbet
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Prep Time:
30 minutes
Cook Time:
8 minutes
Total Time:
198 minutes
Indulge your guests with raspberry sorbet filled crepes topped with fresh raspberries - a perfect sweet treat!
Ingredients:
  • 0.25 cup water
  • 3 tablespoons white sugar
  • 1.5 cups fresh raspberries
  • 3 eggs
  • 0.5 cup milk
  • 0.5 cup water
  • 3 tablespoons unsalted butter, melted
  • 0.75 cup all-purpose flour
  • 1 teaspoon butter
  • 3 tablespoons confectioners' sugar
  • 1 apple, cored and sliced
  • 1 sprig fresh mint (about 15 leaves)
  • 2 tablespoons currants
Instructions:
  • In a saucepan over medium heat, simmer 1/4 cup of water with 3 tablespoons of sugar until the sugar is dissolved. Remove from heat and let the syrup cool to room temperature.
  • In a food processor, blitz raspberries until smooth. Combine with cooled syrup, strain through a sieve, and freeze for at least 2 1/2 hours. Fluff with a fork before returning to the freezer.
  • In a bowl, whisk together eggs, milk, 1/2 cup water, and 3 tablespoons melted butter until smooth and creamy using an electric mixer. Stir in flour and salt until batter is smooth.
  • 1. Heat a 9-inch nonstick skillet over medium heat and add 1 teaspoon of butter to grease the pan. Pour a small ladleful of batter into the skillet, swirling immediately to coat the surface thinly. Cook until the top is no longer wet and the bottom is light brown, about 1-2 minutes. Use a spatula to loosen the edges, flip the crepe, and cook for another minute until light brown. Transfer the crepe to a warmed plate and keep it warm. Repeat with the rest of the batter.
  • Lay out crepes beautifully on plates and sprinkle them with confectioners' sugar. Serve with a scoop of raspberry sorbet and elegantly adorn with apple slices, fresh mint leaves, and red currants.

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