Crêpes with raspberry Crunch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 grams flour
- 3 egg (s)
- 400 ml milk
- 1 tablespoon sugar
- 1 pinch (s) cinnamon
- 1 pinch (s) salt
- 3 tablespoon butter, melted or tasteless oil
- 1 cup cream
- 1 packet vanilla sugar
- 300 g raspberries, frozen or fresh
- 1 cup yogurt (raspberry yogurt or quark)
- 5 tablespoon grenadine
Print Recipe
Pin Recipe Instructions
- First prepare the crêpe batter:
- Mix the flour, eggs, sugar, salt, cinnamon, melted butter or oil and a little milk, so that a thick dough is formed without lumps, then add the rest of the milk. Let rest a little.
- Now prepare the raspberry crunch:
- Puree the raspberries, add yogurt and grenadine and stir. Whip the cream with the vanilla sugar until stiff and carefully fold into the raspberry mixture. If necessary, add grenadine to taste until the whole thing tastes sweet enough.
- We always make the crepes on a crepe maker (platter), but you can also use a coated pan. You hardly need any fat to bake out, because the dough already contains some fat.
- By the way, the name Raspberry Fight is a word created by my daughter, her absolute favorite dish, and it is always very popular with guest children too!
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