DESSERT CREPES WITH RASPBERRY SORBET
The other day I wanted to make an extra special dessert for my guests and thought about dessert crepes, so I combined crepes with homemade raspberry sorbet - big hit!
Provided by Ruppelig
Categories Breakfast and Brunch Crepes Sweet
Time 3h18m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 water and 3 tablespoons sugar in a saucepan over medium heat until mixture is simmering and sugar is dissolved. Remove from heat and allow syrup to cool to room temperature.
- Place raspberries in the bowl of a food processor; pulse until pureed. Pour cooled syrup into raspberry puree and mix well. Strain through a fine-meshed sieve into a container. Cover with plastic wrap and freeze until firm, at least 2 1/2 hours. Break up with a fork and place back in the freezer.
- Combine eggs, milk, 1/2 cup water, and 3 tablespoons melted butter in a bowl; beat with an electric mixer until smooth and creamy. Add flour and salt and mix until batter is smooth.
- Grease a 9-inch nonstick skillet with 1 teaspoon butter over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide ready crepe onto a warmed plate and keep warm. Repeat with remaining batter.
- Arrange crepes on plates and dust with confectioners' sugar. Place a scoop of raspberry sorbet on the side and garnish with apple slices, fresh mint leaves, and red currants.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 30.1 g, Cholesterol 100.5 mg, Fat 9.4 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 280.1 mg, Sugar 15.1 g
CRISPY RICE CREPE NAPOLEONS WITH RASPBERRY RED-CHILI-PEPPER SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make the sorbet, place the peppers, granulated sugar and water in a blender and process until smooth. Strain through a fine-mesh sieve, discard the solids and set the liquid aside. Place the raspberries in a food processor and process until pureed. Strain the puree through a fine-mesh sieve, pressing on the solids to extract as much puree as possible. Discard the solids. Place the puree in a bowl and whisk in the powdered sugar. Measure out and stir in 1 to 2 tablespoons of the chili-and-sugar syrup, to taste. Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
- To make the crepes, preheat the oven to 275 degrees. In a bowl, combine the rice flour and sugar. In another bowl, whisk together the egg whites, melted butter and hot water, and stir it into the flour and sugar. Keep stirring until the mixture is smooth.
- Place an 8-inch nonstick skillet over medium heat. Brush it with clarified butter and pour in 2 tablespoons of the batter, swirling the pan to coat it evenly. Cook until the crepe is set but not brown, about 1 minute. Turn and cook the other side. Transfer to a plate and allow to cool slightly. Cut crepe into 4 wedges, and transfer to a sheet pan lined with parchment paper. Repeat until you have made 6 crepes. Brush them with clarified butter, sprinkle with granulated sugar and bake until crisp, about 20 minutes. Remove from oven and cool.
- To make the filling, combine the cream and rum, and whip until soft peaks form. Combine the coconut and sugar, and fold into the cream. Place the raspberries and granulated sugar in a bowl and mash with a fork until smooth.
- When ready to serve, place a wedge of crepe on a dessert plate and spread with a layer of coconut mixture, then with raspberry puree. Stack a second wedge on top, and add the coconut and raspberry layers. Repeat again, and top with the fourth wedge of crepe. Place a scoop of sorbet on the side.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 11 grams, Carbohydrate 85 grams, Fat 40 grams, Fiber 17 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 764 milligrams, Sugar 57 grams, TransFat 0 grams
RASPBERRY CHILI SORBET
Steps:
- Using a blender, combine all of the ingredients and puree. Pass through a strainer to remove the seeds.
- Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions. Place in freezer until ready to serve.
- Serve in a Martini glass with fresh mint leaves.
RASPBERRY NAPOLEONS DESSERT
Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.
Provided by Baker's Daughter
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
- Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g
RASPBERRY NAPOLEONS
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
- Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
- Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
- Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
- Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
- Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
- Garnish plate with Raspberry Sauce, if desired.
Nutrition Facts : Calories 249 g, Fat 11 g, Fiber 3 g, Protein 5 g
RICE FLOUR CREPES
Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!
Provided by ukichix
Categories Breakfast
Time 50m
Yield 10-12 crepes
Number Of Ingredients 5
Steps:
- In a medium sized mixing bowl, beat together all ingredients until smooth.
- Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
- Turn skillet to thinly, evenly distribute batter in a circle.
- Cook about 30 seconds per side.
- (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).
Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.2, Cholesterol 40.6, Sodium 97.6, Carbohydrate 13.9, Fiber 0.4, Sugar 0.1, Protein 3
CHOCOLATE-RASPBERRY RICE KRISPIES TREATS
Move over, chocolate and strawberries! Dried raspberries paired with chocolate may become your new favorite flavor combo. Watch them shine in this Rice Krispies Treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave or in a large saucepan over low heat, melt marshmallows, oil and extract; stir until smooth. Remove from heat; stir in cereal, chocolate chips and 1 cup raspberries. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Sprinkle with remaining raspberries; press into treats. Cool to room temperature. Cut into bars.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SCALLION WILD RICE CREPES, MUSHROOM FILLED W/ RED PEPPER SAUCE
From Gourmet Magazine (November 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. Each component can be made 2-days ahead, then assembled at the last minute. Not difficult to make, but there are a lot of steps. The result is worth the effort! Recipe by Shelly Wiseman. (Can substitute jarred roasted red peppers. And green onions are the same as a scallion...) Edited to add: Sauted portabello strips can completely replace all the fussiness with the dried mushrooms. I also served this with creamed spinach in place of the red pepper sauce. Just depends on what color looks best to you.
Provided by Wish I Could Cook
Categories Vegetable
Time 2h15m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 24
Steps:
- Make crêpe batter:.
- Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm.
- Blend together milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
- Make sauce while rice cooks:.
- Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
- Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
- Make filling while batter stands:.
- Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
- Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
- Cook and assemble crêpes:.
- Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
- Preheat oven to 400°F.
- Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
- Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
- While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
- Put sauce on each of 6 plates and top with 2 crêpes.
- Cooks' notes:.
- Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
- Red pepper sauce can be made 2 days ahead and chilled, covered.
- Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
- Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.
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