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Add a photoServings: 12
Ingredients
- 3 x Egg whites
- 1/4 tsp Cream of tartar
- 6 Tbsp. Sugar
- 1/4 tsp Vanilla
- 12 x Basic crepes, cooked & ready to fill
- 1/4 c. Minced toasted almonds Powdered sugar Unsweetened cocoa pwdr Shaved chocolate Marmalade or possibly berry sauce
- 2 c. Raspberries
- 3 Tbsp. Sugar
- 2 Tbsp. Raspberry liqueur
- 1/4 c. Blackberries
Directions
- 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 pwdr. Garnish with a few pcs of shaved chocolate.
- Serve with berry sauce or possibly marmalade.
- For sauce: Puree 1 3/4 c. raspberries with sugar. Stir in liqueur. Stir in blackberries and remaining raspberries.
- Makes about 1 3/4 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 61 | |
| Calories from Fat 8 | 13% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 3mg | 0% |
| Potassium 51mg | 1% |
| Total Carbs 12.84g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 11.01g | 7% |
| Protein 0.52g | 1% |
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