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RASPBERRY CREPE SOUFFLE Recipe

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This recipe for RASPBERRY CREPE SOUFFLE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Makes 10
1 pound fresh raspberries
1 cup water
1 cup plus 1 tablespoon sugar
2 tablespoons (about) raspberry liqueur
11/z tablespoons (about) fresh lemon
juice
1 cup milk
1/4 vanilla bean
3 egg yolks
1/4 cup all purpose flour
6 egg whites, room temperature
1/4 teaspoon cream of tartar

Directions:
Directions:
Combine raspberries, water and 4 cup sugar in heavy medium nonaluminum saucepan and bring to boil. Reduce heat and simmer 7 minutes. Puree in blender or processor. Strain through fine sieve to eliminate seeds. Set aside 1 cup for sauce. (Can be prepared 2 days ahead. Cover and refrigerate.) Return remainder to saucepan and cook over low heat until thickened to jamlike consistency or reduced to about cup. Add raspberry liqueur and lemon juice to taste; this is raspberry jam. (Can be prepared 2 days ahead. Cool completely, cover and refrigerate. Rewarm gently before using.)
Bring 2 tablespoons sugar, milk and vanilla bean to boil in heavy medium saucepan. Whisk 2 tablespoons sugar and yolks in bowl. Whisk in flour. Whisk in milk mixture. Return to saucepan and boil until thick, whisking constantly, about 2 minutes. Remove from heat. Whisk in raspberry jam. Set buttered plastic directly onto surface to prevent skin from forming; this is raspberry cream. (Can be prepared I day ahead. Whisk c-er tvw hr at to rewarm before continuing.)
Using electric mixer, beat whites and
cream of tartar until soft peaks form.
Beat in remaining 1 tablespoon sugar.
Fold 1/4 of whites into raspberry cream.
Fold raspberry cream into whites.
Preheat oven to 375F. Butter baking sheet. Arrange crepes on prepared sheet. Spoon 1/2 cup batter down half of each crepe. Fold crepes in half. Bake until puffy and golden brown, about 10 minutes. Dust with powdered sugar. Serve with reserved raspberry sauce.

Number Of Servings:
Number Of Servings:
10

 

 

 

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