Recipe: Raspberry Crepe recipes (NOT Bob Evan's) - 4

Bob Evan's recipe is not on the Internet. Hopefully you can experiment with one of these recipes. Good luck and please share your results with us.

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CREPES WITH CHEESE FILLING AND RASPBERRY SAUCE
Source: From Halcyon Place Bed and Breakfast, Chemung (Finger Lakes Region), New York
Serves 8

"The crepes can be made the night before, filled, covered, and refrigerated until morning."

FOR THE CREPES:
1/2 cup all-purpose flour
Pinch salt
2 large eggs
1 egg yolk
1 1/4 cup milk
1 teaspoon vanilla
4 tablespoons butter
FOR THE FILLING:
1 pound Ricotta cheese
1 egg, beaten
1 teaspoon sugar
1/8 teaspoon freshly grated nutmeg
FOR THE RASPBERRY SAUCE:
1 pint raspberries
1 teaspoon water
1/2 cup sugar (or to taste)
1/2 teaspoon grated orange zest

TO MAKE THE CREPES:
Sift together flour and salt in a medium size bowl. Whisk in eggs, egg yolk, and one tablespoon milk to form a smooth, paste-like batter. Add the rest of the milk and vanilla and mix well. There should be no lumps. Melt butter in a nonstick skillet and stir into batter leaving behind a film of butter in the pan. Allow batter to rest at room temperature for 30 minutes. Heat skillet over medium-low heat. Stir batter and ladle about 1/4 cup into pan. Thinly coat bottom and edges of pan with batter. Cook until crepe turns golden-brown, lacy, and begins to pull away from pan, approximately 2 minutes. Turn and cook other side 30 to 40 seconds. Slide from pan and continue cooking other crepes. Stack crepes on a plate.

TO MAKE THE FILLING:
Combine all filling ingredients in a bowl and blend well. Place a tablespoon of filling in the center of each crepe. Turn in opposite ends and roll up the crepes. Cover and refrigerate. In the morning, fry the crepes in three tablespoons of butter in a large skillet over medium-high heat until golden.

TO MAKE THE RASPBERRY SAUCE:
Place half the raspberries in a saucepan with water and sugar. Cook over medium-high heat, stirring until sugar dissolves and sauce is thick. Add the remaining raspberries and orange zest. Heat through at the lowest temperature setting. Top filled crepes with raspberry sauce and garnish with sour cream and fresh raspberries.

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DEVONSHIRE CREPES WITH RASPBERRY SAUCE
Source: Post-Gazette, In the Kitchen with Susanne Martinson, Thursday, February 21, 2002
From: David Hillier, Allison Park
Serves 6

FOR THE SAUCE:
1 (10 ounce) package Birds Eye Deluxe Red Raspberries, thawed
FOR THE FILLING:
1 (8-ounce) package cream cheese, softened
3/8 cup sour cream
1/4 cup confectioners' sugar
2 teaspoons lemon juice
Zest of one lemon
FOR THE CREPES:
1 cup Pillsbury Unbleached All-Purpose Flour
1 cup milk
4 teaspoons oil
2 eggs

TO MAKE THE SAUCE:
Empty thawed pouch of berries into a small saucepan and bring to boil. Simmer slowly until liquid is reduced. Puree through a strainer. Return to saucepan to keep warm.

TO MAKE THE FILLING:
In medium bowl, combine all filling ingredients. Beat with electric beater until smooth. Set aside.

TO MAKE THE CREPES:
In medium bowl, whisk milk with flour and oil until smooth. Add eggs and beat until well combined. Add a little extra milk if batter is too thick. Heat 10-inch crepe pan. Brush lightly with oil. Pour 1/3 cup of batter into pan. Cook until lightly browned. Turn and cook other side. Remove from pan, cool on wire rack then stack on waxed paper. Lightly brush pan with oil before making each crepe.

ASSEMBLY:
Spread two tablespoons of filling on each crepe. Roll or fold and arrange on serving platter. Serve with warm sauce.

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RASPBERRY CREPES
Source: Courtesy Blueberry Hill Inn, Goshen, Vermont
Makes 6 servings

FOR THE CREPES:
1 cup unbleached white flour (we like King Arthur Flour)
Pinch of salt
4 eggs
3/4 cup milk at room temperature
2 tablespoons butter, melted
Oil or butter for frying the crepes
FOR THE RASPBERRY FILLING:
1 (8 ounce) package cream cheese, room temperature
1/3 cup confectioners' sugar
Grated rind of 1 lemon
1/2 teaspoon vanilla extract
1 cup heavy (whipping)cream, whipped to soft peaks
FOR SERVING:
6 crepes
1 pint fresh raspberries - rinsed and picked over
2 tablespoons Framboise liqueur (optional)

TO MAKE THE CREPES:
In a large bowl, mix together the flour and salt. Make a well in the center and put into it the eggs and 1 tablespoon of milk. Beat them lightly with a fork or whisk. When combined, incorporate the egg mixture into the surrounding flour, whisking until the batter is smooth. Gradually whisk in the milk and finally add the melted butter. Allow the mixture to rest one hour.

Heat a 6-inch crepe pan with a little oil or butter over medium-high heat. When hot (being careful not to let the butter burn), pour in a large spoonful (about 2 to 3 tablespoons) of the batter and immediately tilt the pan so that the batter covers the entire surface. Cook the crepe until the bottom turns light brown, then flip and cook briefly on the other side. Continue cooking the crepe in this manner - adding more oil or butter only as necessary. A pastry brush dipped in the oil or melted butter works well. Stack the cooked crepes and allow them to cool completely.

Wrap tightly in plastic wrap and refrigerate or freeze until you're ready to use them. Allow crepes to return to room temperature before filling them. Makes 16 crepes.

TO MAKE THE RASPBERRY FILLING:
In a medium bowl whip together the cream cheese, confectioners' sugar, lemon rind, and vanilla until the mixture is smooth and fluffy. Fold half of the whipped cream gently into the mixture until well combined.

TO ASSEMBLE:
Lay each crepe on a dessert plate. Spoon about 1/4 cup of the cream cheese mixture down the middle of each crepe. Sprinkle a few raspberries on the cream cheese, then fold the crepe by bringing both sides towards the center. Spoon the remaining whipped cream on top of each folded crepe and toss on the remaining berries. Drizzle a little Framboise liqueur over each crepe, if desired. Serve immediately.

Crepes taste best when using fresh raspberries.

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RED RASPBERRY CREPES
Source: Nova Scotia Horticulture

FOR THE CREPES:
1 cup all purpose flour
2 Tbsp sugar
1/3 tsp salt
2 eggs
1 1/2 cups milk
1/4 cup butter or margarine, melted
FOR THE FILLING:
1 (4 oz.) container of whipped cream cheese
2 Tbsp toasted slivered almonds
FOR THE RASPBERRY SAUCE:
3 Tbsp sugar
1 Tbsp cornstarch
1 cup cranberry juice
1 tbsp butter
1 Tbsp orange liqueur
1 Tbsp freshly squeezed lemon juice
1 pint fresh or frozen whole Nova Scotia Raspberries
1/4 cup toasted slivered almonds (for garnish)

TO MAKE THE CREPES:
In mixing bowl combine flour, sugar, and salt. Add eggs, milk, and 1/4 cup melted butter. Beat with an electric mixer until well mixed.

Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 Tbsp of batter. Lift and tilt skillet to spread batter. Return to heat; brown one side (do not turn). Invert pan over paper toweling; remove crepe. Repeat with remaining batter, greasing skillet as required. Makes 10 crepes.

TO FILL THE CREPES:
Spread cream cheese over unbrowned side of each dessert crepe, leaving 1/4 inch rim around the edge. Sprinkle each crepe with a portion of the 2 Tbsp of slivered almonds. Fold each crepe into a triangle by folding in half and in half again. Cover crepes. Set aside

TO MAKE THE RASPBERRY SAUCE:
In a 10 inch skillet, combine the sugar, cornstarch and a dash of salt. Stir in cranberry juice and butter. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Stir in liqueur, lemon juice, and berries. Add crepes to the sauce; heat through on low heat.

TO SERVE:
Slide onto attractive serving platter. Sprinkle with remaining 1/4 cup of almonds. Serve immediately.