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Suggest a better descriptionPreheat oven to 400 F. Fill the center of each CREPE with a spoonful of FILLING mixture and then fold each crepe over, in half. Place the crepes on a buttered baking sheet and bake at 400 F for approximately 15 minutes. Because of the egg whites, the crepes will `souffle in volume. Sprinkle powdered sugar over the finished crepes. Pour the RASPBERRY SAUCE onto the individual plates and spread evenly to the edges. Place 1 crepe on this pool of sauce and serve. CREPES: Mix all ingredients and whip until well-blended. Preheat the crepe pan, grease very well, and carefully add 1 spoonful of the batter. Distribute this batter evenly in the pan and cook until the edges turn slightly brown. With a spatula or palette knife, flip the crepe and cook until done. CREPES: Repeat until all the batter is used. Crepes may be stacked, if made in advance. RASPBERRY SAUCE: Puree the raspberries. Combine in a saucepan over low heat the raspberry puree, water, and sugar. Reduce until thickened. Reserve. FILLING: Grate the skin off the lemon lightly with the `small size holes of a cheese grater, trying not to remove any of the bitter white parts. Squeeze the juice from the lemons; strain the seeds out. In a saucepan, boil the lemon juice and skin, water, & sugar. In a separate bowl, beat the flour & egg yolks together well. Stir mixture into boiling lemon base & stir well to blend. In a separate, clean bowl, beat the whites until they are fluffy & hold soft peaks. Fold 1/4 cup of the lemon base into the whites. LE RUTHS 636, FRANKLIN ST., NEW ORLEANS. WINE: CHATEAU COUTET, 1971 From the
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 568 | ||
Calories from Fat: 95 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 390.1mg | 120 % | |
Sodium 452.2mg | 16 % | |
Potassium 235.9mg | 6 % | |
Total Carbohydrate 104.6g | 31 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 103.6g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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