Crepes with Raspberry Sorbet

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Crepes with Raspberry Sorbet
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Health Score:
5,8 / 10
4 h. 30 min.


For the raspberry sorbet
200 grams sugar
250 grams Raspberries
2 Tbsps lemon juice
300 milliliters mineral water
Crème 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 Tbsp lemon juice
1 pinch salt
3 Tbsps clarified butter (for cooking)
For the raspberry sauce
250 grams fresh Raspberries
2 Tbsps sugar
How healthy are the main ingredients?

Preparation steps


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. 


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).


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. 


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