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Rasberry Filled Crepes Recipe

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This recipe for Rasberry Filled Crepes, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Vanilla Filling:
1/2 cup milk
1/2 cup light cream
1/2 stick butter
1/4 cup sugar
1 tsp. vanilla extract
1/8 cup flour

Sauce:
1/2 cup rasberry jelly
2 ounces madeira wine
1/2 stick butter

Directions:
Directions:
Put milk, cream, sugar, and vanilla in a saucepan and scald. In another saucepan, melt butter, add flour and blend until smooth. Gradually add hot milk-cream mixture, stirring with a wire whisk. Continue cooking over heat until it begins to thicken, then let cool.

When cream is cool, fill crepes, roll, place on a silver platter, and heat 5 minutes in a 350 degree oven. Combine jelly, butter, and wine and cook until thick, pour over crepes and serve.

Makes 4 servings.

Personal Notes:
Personal Notes:
Gourmet Club: A French Dinner, January 1975.

 

 

 

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