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 ¾ 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 375°F. 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. |
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