• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Crepes a Le Ruth

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • Crepes
  • Filling
  • Powdered sugar; for garnish
  • Raspberry sauce


1 Whole egg
1/2 c Milk
1/3 c Flour
1/4 ts Salt
1/2 ts Sugar
Oil; to grease crepe pans

1 pt Fresh or frozen raspberries
1/4 c Water
1/4 c Sugar

2 Lemons; skin (rind) & juice
1/2 c Water
1/2 c Sugar
2 tb Flour
2 Eggs; separated
1/2 tb Butter; room temperature

Preheat oven to 400 F. Fill the center of each CREPE with a spoonful of
FILLING mixture and then fold each crepe over, in half. Place the crepes on
a buttered baking sheet and bake at 400 F for approximately 15 minutes.
Because of the egg whites, the crepes will `souffle' in volume. Sprinkle
powdered sugar over the finished crepes. Pour the RASPBERRY SAUCE onto the
individual plates and spread evenly to the edges. Place 1 crepe on this
pool of sauce and serve. CREPES: Mix all ingredients and whip until
well-blended. Preheat the crepe pan, grease very well, and carefully add 1
spoonful of the batter. Distribute this batter evenly in the pan and cook
until the edges turn slightly brown. With a spatula or palette knife, flip
the crepe and cook until done. CREPES: Repeat until all the batter is used.
Crepes may be stacked, if made in advance. RASPBERRY SAUCE: Puree the
raspberries. Combine in a saucepan over low heat the raspberry puree,
water, and sugar. Reduce until thickened. Reserve. FILLING: Grate the skin
off the lemon lightly with the `small size holes' of a cheese grater,
trying not to remove any of the bitter white parts. Squeeze the juice from
the lemons; strain the seeds out. In a saucepan, boil the lemon juice and
skin, water, & sugar. In a separate bowl, beat the flour & egg yolks
together well. Stir mixture into boiling lemon base & stir well to blend.
In a separate, clean bowl, beat the whites until they are fluffy & hold
soft peaks. Fold 1/4 cup of the lemon base into the whites.




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