Fry

Crepes with Raspberry Fool

by:
July  2, 2011
Author Notes

Crepes with any kind of berries are delicious, This is such a simple dessert using raspberry fool in a crepe with a raspberry syrup. I used Julia Childs recipe for crepes, you cannot improve on perfection, —sdebrango

  • Serves 4
Ingredients
  • The crepes
  • 1 cup All Purpose flour
  • 2/3 cup Cold Whole milk
  • 2/3 cup Cold water
  • 3 Large eggs
  • 1/4 teaspoon Salt
  • 3 tablespoons Melted butter plus more for brushing on pan
  • Raspberry Fool
  • 1 pint Fresh raspberries
  • 1-2 tablespoons Sugar (taste to see if its sweet enough, remember your whipped cream is sweetened)
  • 1 tablespoon Framboise Liquor
  • 1 pint Heavy Cream
  • 1/4 cup Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • Raspberry Syrup (for drizzling)
In This Recipe
Directions
  1. The crepes
  2. Mix all ingredient in a blender or food processor until smooth. Refrigerate 30 minutes or more.
  3. To make the crepes: Heat crepe pan or non stick fry pan (5-8 inches) until drops of water dance on it. Brush with melted butter. Pour in 2-3 Tbs of batter tilt pan in all directions until batter covers the entire surface of the pan. Cook about 1 minute or until browned on the bottom you will see the edges start to pull away from the side of the pan,gently flip and cook the other side 1 minute. Repeat process for the rest of the batter. Let cool on cooling racks when thoroughly cool stack with parchment in between each crepe place in ziplock bag and refrigerate for up to 2 days or freeze for several weeks.
  1. Raspberry Fool
  2. Put raspberries (reserving some for garnish) into a bowl add sugar, framboise and mash with a fork (If you have an aversion to the seeds before you add the framboise and sugar push the berries through a sieve). Let rest while you prepare the whipped cream.
  3. In chilled mixing bowl with chilled whisk or beaters add the cold cream,vanilla and powdered sugar and beat until stiff peaks form. Should be quite stiff.
  4. Fold in raspberries. Serve immediately with crepe. Drizzle with raspberry syrup.
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I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.