Buttermilk Raspberry Rum Crepes
Cook time:
Total time:
Serves: 10 servings
Ingredients
- Crepes
- 2 eggs
- 1 cup cold water
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- 2½ Tbsp SACO Cultured Buttermilk Blend
- ½ tsp salt
- 2 Tbsp granulated sugar
- ¼ cup almonds, chopped
- Raspberry Rum Filling
- 1 cup red raspberry jam
- 2 Tbsp spiced rum
Instructions
- Crepes
- In medium mixing bowl beat eggs.
- Add water and vanilla.
- In large mixing bowl combine flour, Buttermilk Blend, salt and sugar.
- Gradually add liquid ingredients to dry ingredients, beating until batter is free from lumps.
- Heat small frying pan.
- Melt small amount of butter in pan, swirling to cover bottom and up sides of skillet, or use non-stick cooking spray.
- Swirling immediately upon addition, pour enough of the batter into pan to provide thin coating on bottom and slightly up sides of pan.
- Cook over medium heat 2 minutes, turn crepe, cook an additional 30 seconds.
- Remove from pan and spread with Raspberry Rum Filling.
- Repeat with remaining batter, using same amount of batter for each crepe.
- Roll up crepes like a jelly roll and place on serving platter.
- Top with almonds.
- Raspberry Rum Filling
- In small mixing bowl combine both ingredients.
- Spread over crepes as directed.
Nutrition Information
Calories: 167 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 33g Sugar: 19g Sodium: 147mg Fiber: 1g Protein: 3g Cholesterol: 38mg
