Meringue Filled Crepes
Categories: DessertsServes: 12 Servings
Ingredients:
- ----------------------------------FILLING----------------------------------
- 3 Egg whites
- 1/4 ts Cream of tartar
- 6 tb Sugar
- 1/4 ts Vanilla
- 12 Basic crepes; cooked & ready
- -to fill
- 1/4 c Chopped toasted almonds
- Powdered sugar
- Unsweetened cocoa powder
- Shaved chocolate
- Marmalade or berry sauce
Instructions:
--------------------------------BERRY SAUCE--------------------------------
2 c Raspberries
3 tb Sugar
2 tb Raspberry liqueur
1/4 c Blackberries
Beat eg whites with cream of tartar to soft peaks. Gradually beat in
granulated sugar til stiff peaks form. Beat in vanilla. Spoon about 2
heaping tbsp meringue onto 1/2 of each crepe. Sprinkle 1/2 tsp almonds onto
meringue. Fold crepe in half.
Place filled crepes on baking sheet. Bake at 400@ for 3 to 5 mins, just til
meringue is puffed and browned around the edges. After crepes have baked,
sprinkle 1/2 tsp almonds over top of each, then sprinkle with powdered
sugar and cocoa powder. Garnish with a few pieces of shaved chocolate.
Serve with berry sauce or marmalade.
For sauce: Puree 1 3/4 cups raspberries with sugar. Stir in liqueur. Stir
in blackberries and remaining raspberries. Makes about 1 3/4 cups sauce.
Recipe by: Sacramento Bee 12/28/97
Posted to KitMailbox Digest by sadrod
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