Délice aux framboises. Raspberry delight. And there is chocolate hidden in them…
This is berry sister of the crêpes Suzette. Freshly invented.
Reheat the crepes in a little butter. Then fill the pan with raspberry juice. I have juiced frozen berries. They are not very sweet, which is perfect for me, but you may want to add sugar.
Place a crepe, garnish with chips of cocoa mass or very dark chocolate and 1/2 ts of condensed milk. Fold in 2. Cover with juice. Fold again.
Add the rest f juice, a few cut berries, a tbs of butter and a tbs of creme de framboise (raspberry liquor). Reheat all the crepes in the sauce. Then heat some more liquor to flame them.
Serve with 1/2 tbs of condensed milk on each crepe.
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