Preheat 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|
|Calories from Fat: 95 (17%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 568
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