Ingredients and Weight:
- Plain flour: 1 cup (120g)
- Milk: 1 cup (240ml)
- Large Eggs: 2
- Butter, melted: 1/4 cup (60g)
- Sugar: 2 tablespoons (25g)
- Vanilla extract: 1 teaspoon (5ml)
- Salt: 1/4 teaspoon (1.25g)
- Raspberry sorbet: 1 pint (473ml)
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms.
- Heat a lightly oiled pan or griddle over medium heat.
- Pour 1/4 cup of batter into the hot pan for each crepe.
- Cook for 1-2 minutes, or until golden brown on the bottom.
- Flip the crepes and cook for 1 minute more.
- Remove the crepes from the pan and keep warm.
- To serve, place a scoop of raspberry sorbet in the center of each crepe.
- Fold the crepes in half or quarters and enjoy.
Nutritional Information:
Per serving (1 crepe with 1/8 cup raspberry sorbet):
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 250mg
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Light and fluffy crepes
- Sweet and tart raspberry sorbet
- Elegant and sophisticated
- Perfect for a special occasion
User Comments:
- "These crepes are absolutely delicious! The perfect combination of sweet and tangy."
- "I made these for my guests last night and they raved about them."
- "The crepes are so easy to make and the raspberry sorbet takes them to the next level."
Special Precautions and Tips:
- Make sure the pan is hot enough before adding the batter to prevent the crepes from sticking.
- Be careful not to overcook the crepes, as they will become tough.
- If you don't have raspberry sorbet, you can use another type of fruit sorbet or ice cream.
- For a richer flavor, you can add a dollop of whipped cream or chocolate sauce to the crepes.
