Crepes with Raspberry Sorbet

Crepes with Raspberry Sorbet
4 h. 30 min.


for 4 servings
For the raspberry sorbet
200 grams Sugar
250 grams Raspberries
2 tablespoons Lemon juice
300 milliliters Mineral water
Créme de cassis
For the batter
140 milliliters Milk
80 grams Pastry flour
30 grams melted Butter
30 grams Sugar
2 Eggs
1 Egg yolk
1 tablespoon Lemon juice
1 pinch Salt
3 tablespoons Clarified butter (for cooking)
For the raspberry sauce
250 grams fresh Raspberries
2 tablespoons Sugar
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Preparation steps

Step 1/4

For the raspberry sorbet, bring sugar and 200 ml (approximately 7 ounces) water to a boil in a saucepan and reduce heat and simmer for about 15 minutes and set aside until cool. Puree raspberries and lemon juice and press through a fine sieve and whisk together raspberry syrup, mineral water, crème de Cassis (about 1 ounce) and sugar syrup. Pour into a shallow metal bowl. Freeze at least 4 hours. Stir every hour with a fork to break up ice crystals or finish in an ice cream maker, according to manufacturer's directions. 

Step 2/4

For the batter, set aside clarified butter and mix remaining ingredients to prepare crepe batter and let stand for about 20 minutes. Melt butter in a small pan and cook 8 crepes. Place finished crepes in preheated oven to keep warm at about 70°C (approximately 160°F).

Step 3/4

For the sauce, place raspberries, sugar and 100 ml (approximately 1/2 cup) water in a small saucepan and bring to a boil and cover and cook for about 1 minute. Press raspberry mixture through a sieve and refrigerate until cool. 

Step 4/4

Place crepes, raspberry sorbet and raspberry sauce on plates. Garnish with fresh raspberries and serve with whipped cream, if desired.