"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

French Creme Crepes with Raspberry Sauce Recipe

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This recipe for French Creme Crepes with Raspberry Sauce, by , is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Salgy
Added: Thursday, October 26, 2006


3/4 C sugar
1/2 C flour
2 C milk
4 eggs, beaten
2 T. butter
1 tsp vanilla

1 10-oz pkg frozen raspberries, thawed
1/4 C sugar
2 T cornstarch

French Creme:
Combine sugar and flour in sauce pan, and stir in milk. Cook over low heat stirring constantly, until thick -- remove from heat.
Stir small amount of hot mixture into beaten eggs (stir quickly so the eggs don't cook). Then return egg mixture to the sauce pan. Cook over low heat, stirring, for 2 minutes.
Stir in butter and vanilla, and cook until thick.

Spoon French creme into 11-12 crepes (prepared ahead), and cover with sauce.

Raspberry sauce:
Combine sugar and cornstarch in small sauce pan, stir in raspberries with juice. Cook over low heat, stirring until thick. Cool. Spoon over filled crepes just before serving.

Personal Notes:
Personal Notes:
When I worked in the Young Women in Pleasant View 3rd Ward (Sharon East Stake), this was served at one of our Evening of Excellence programs, and I loved it.




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