We are having to pick about every other day now. I have already made two batches of jam and put a large bag in the freezer for smoothies and crepes. I realized that I have not posted a recipe for a while now, and so I decided to post my crepe recipe below. It is a very yummy brunch item or it could also be used as a very delicious dessert.
Bear Lake Raspberry Crepes
1 1/2 c. Flour
2 T. Sugar
1 t. baking powder
1/2 t. salt
1 t. vanilla
2 c. milk
2 eggs, beaten
1 (3oz.) pkg. instant pudding (any flavor you think would be great with raspberries)
2 c. 1/2 & 1/2
1/2 tsp. Almond extract
3 c. raspberries
2 T. cornstarch
1/2 c. sugar
Crepe Batter: Combine flour, powdered sugar, baking powder and salt. Add beaten eggs, milk and vanilla. Beat until smooth. Lightly oil skillet. Pour 1/4 c. batter into hot skillet. Tip skillet to coat bottom of pan. Cook over medium heat until light brown. Loosen edges with spatula. Turn and brown opposite side of crepe. Stack cooked crepes on a plate until ready to serve. (Crepes may be frozen for later use)
Filling:Combine pudding and half & half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.
Sauce: Mix together sugar and cornstarch. Place raspberries in sauce-pan. Mash and heat until bubbly. If using fresh berries,m ad 1/4 c. water. Stir sugar and cornstarch mixture in bubbly raspberries. Stir constantly. Bring mixture to a boil. Cool.
To serve: Pour a small amount of sauce on a serving plate. Place 2-3 T. pudding in center of each crepe and roll. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with powdered sugar. Enjoy!
Sorry I don't have picture of the finished product, but trust me they are well worth the effort! Head on over to Grocery Cart Challenge for more fun recipies.