Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tinklee's raspberry crepes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Tinklee's Raspberry Crepes is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Tinklee's Raspberry Crepes is something which I have loved my whole life.
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To begin with this recipe, we have to first prepare a few ingredients. You can have tinklee's raspberry crepes using 21 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Tinklee's Raspberry Crepes:
- Get crepe batter
- Make ready 2 eggs
- Get 3/4 cup milk
- Make ready 1/2 cup water
- Get 1 cup flour
- Prepare 3 tbsp melted butter
- Get 1 chocolate sauce
- Make ready raspberry filling
- Prepare 2 1/2 cup raspberries
- Make ready 1/2 cup sugar
- Take 1 tbsp cornstarch
- Make ready cream filling
- Prepare 4 oz cream cheese
- Get 1 cup whipping cream
- Take 3/4 cup powdered sugar
- Take 1 tsp vanilla
- Prepare topping and decoration
- Get 1 powdered sugar
- Get 1 cocoa powder
- Take 1/2 cup chocolate chips-optional
- Take 2 tsp shortening or butter-optional
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Steps to make Tinklee's Raspberry Crepes:
- mix all together all the ingredients for the crepe batter, let sit in the refrigerator for one hour
- beat cream cheese till light and fluffy, add whipping cream, powdered sugar, and vanilla and beat till light and fluffy and holds a firm shape, then place in refrigerator
- add raspberries, sugar and cornstarch to a sauce saucepan and cook over med -low heat till bubbly, cook for I min longer, then remove from heat, place in refrigerator to get cooled d own
- preheat your burner to med-high, using a 8" non-stick frying pan, add a touch of butter to the pan just enough to give it a gloss, remove any extra, pour 1/4 cup of batter in pan, and turn pan to coat the total bottom of of the pan
- cook for 10-15 seconds (look for your crepe to no longer be wet looking), then flip and cook the other side for 5-6 seconds
- place on wax paper, keeping wax paper between crepes
- add cream filling to the middle of crepe, add a spoonful of raspberry filling to crepe
- hold crepe in half, then in half again,
- place 1 filled crepes on plate, sprinkle with a small coating of powdered sugar and a dust of cocoa powder, for extra effects decorate plate with chocolate dots
- optional -melt chocolate chips and shortening/butter in microwave, then place in a sqeeze bottle or a plastic baggie with the tip cut off
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