Dessert Crepes With Raspberry Sorbet Recipe

Name: Dessert Crepes With Raspberry Sorbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Raspberry Sorbet:; 1/4 cup water; 3 tablespoons white sugar; 1 1/2 cups fresh raspberries; Crepes:; 3 eggs; 1/2 cup milk (optional); 1/2 cup water; 3 tablespoons unsalted butter, melted; 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon butter; Garnish:; 3 tablespoons confectioners' sugar; 1 apple, cored and sliced; 1 sprig fresh mint (about 15 leaves); 2 tablespoons currants

Servings: persons

Raspberry Sorbet:
1/4 cup water
3 tablespoons white sugar
1 1/2 cups fresh raspberries
Crepes:
3 eggs
1/2 cup milk (optional)
1/2 cup water
3 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon butter
Garnish:
3 tablespoons confectioners' sugar
1 apple, cored and sliced
1 sprig fresh mint (about 15 leaves)
2 tablespoons currants

1
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.
2
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.
3
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.
4
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.
5
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.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Raspberry Sorbet:, 1/4 cup water, 3 tablespoons white sugar, 1 1/2 cups fresh raspberries, and more.

Yes, Dessert Crepes With Raspberry Sorbet falls under the Breakfast category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Dessert Crepes With Raspberry Sorbet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions