French Cream Crepes With Raspberry Sauce

“I first made this for Girl Scout Thinking Day in 92 or 93. I made over 300 of them! Somewhere along the line I lost the cookbook, but then a friend of mine had the exact same cookbook and let me have it! I'm posting it here so I don't loose it again. I made them again for a NYE party to ring in 2011, they're just as great as I remember them! The parts can be made the day before and assembled right before needed.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. For Filling:
  2. In saucepan, combine sugar and flour and stir in milk.
  3. Cook over low heat, stirring constantly until thick.
  4. In small bowl beat 4 eggs.
  5. Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
  6. Keep cooking over low heat stirring constantly for about 2 more minutes.
  7. Stir in butter and vanilla and set pan aside to cool.
  8. Sauce:
  9. Thaw raspberries.
  10. Heat fruit to get juice started (or microwave),
  11. Combine sugar and cornstarch and stir into fruit.
  12. Cook over low heat, stirring until thick.
  13. Cool.
  14. Assemble:
  15. Put a spoonful of filing in crepe and fold in favorite pattern.
  16. Top with a spoonful of warm sauce.
  17. I've made all the parts a day or two before, and assembled later with great results.
  18. Enjoy!

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