Food recipes
Whipped Cream
Whipped Cream
Ingredients:
1 cup heavy cream
5 tablespoons powdered sugar
Directions:
Filling and Garnish
Mixed fresh berries: 1 cup each raspberries, blackberries, blueberries, and
strawberries
1. Make the crepe batter: Combine the flour, granulated sugar, and salt in the
bowl of a food processor. Pulse once or twice to mix the ingredients.
2. Add the eggs, one at a time, pulsing after each addition.
3. Add the melted butter, milk, water, and vanilla extract. Pulse until the mixture
is well combined.
4. Pour the batter into a covered container and refrigerate for 1 hour.
5. Make the raspberry coulis while the batter is resting in the refrigerator.
Combine the raspberries, granulated sugar, lemon juice, and vanilla extract in a
medium saucepan.
6. Bring the mixture to a boil, then reduce the heat and simmer for about 15
minutes.
7. Press the berries through a fine-mesh strainer and discard the seeds.
8. Make the whipped cream for the finished crepes: Whip the heavy cream to soft
peaks.
9. Add the powdered sugar and whip the mixture to stiff peaks. Keep refrigerated
until ready to use.
10. Cook and fill the crepes: Coat a small skillet or crepe pan with cooking spray
and heat over medium heat.
11. Ladle enough batter to coat the bottom of the pan. Tip the skillet to coat it
evenly.
12. Cook until the top of the crepe begins to bubble and the bottom is just lightly
browned.
13. Flip the crepe over and cook the other side. Keep the crepes warm in a low
oven while you are making the rest of them. Use up all the batter in this manner.
As each crepe is done, transfer it to a parchment paper–lined sheet pan. Cover
each layer with parchment.
14. Fill each crepe with a spoonful of the mixed berries and some of the
raspberry coulis. Fold it up and place on a warmed dessert plate.
15. Garnish each of the filled crepes with more of the berries and a dollop of
whipped cream. Pour a little of the coulis on the plate next to the crepes.
• • • • • • • • •
Serves 8 to 10
• • • • • • • • •
LA MADELEINE
Strawberries Romanoff
Ingredients:
1 cup heavy cream
5 tablespoons powdered sugar
Directions:
Filling and Garnish
Mixed fresh berries: 1 cup each raspberries, blackberries, blueberries, and
strawberries
1. Make the crepe batter: Combine the flour, granulated sugar, and salt in the
bowl of a food processor. Pulse once or twice to mix the ingredients.
2. Add the eggs, one at a time, pulsing after each addition.
3. Add the melted butter, milk, water, and vanilla extract. Pulse until the mixture
is well combined.
4. Pour the batter into a covered container and refrigerate for 1 hour.
5. Make the raspberry coulis while the batter is resting in the refrigerator.
Combine the raspberries, granulated sugar, lemon juice, and vanilla extract in a
medium saucepan.
6. Bring the mixture to a boil, then reduce the heat and simmer for about 15
minutes.
7. Press the berries through a fine-mesh strainer and discard the seeds.
8. Make the whipped cream for the finished crepes: Whip the heavy cream to soft
peaks.
9. Add the powdered sugar and whip the mixture to stiff peaks. Keep refrigerated
until ready to use.
10. Cook and fill the crepes: Coat a small skillet or crepe pan with cooking spray
and heat over medium heat.
11. Ladle enough batter to coat the bottom of the pan. Tip the skillet to coat it
evenly.
12. Cook until the top of the crepe begins to bubble and the bottom is just lightly
browned.
13. Flip the crepe over and cook the other side. Keep the crepes warm in a low
oven while you are making the rest of them. Use up all the batter in this manner.
As each crepe is done, transfer it to a parchment paper–lined sheet pan. Cover
each layer with parchment.
14. Fill each crepe with a spoonful of the mixed berries and some of the
raspberry coulis. Fold it up and place on a warmed dessert plate.
15. Garnish each of the filled crepes with more of the berries and a dollop of
whipped cream. Pour a little of the coulis on the plate next to the crepes.
• • • • • • • • •
Serves 8 to 10
• • • • • • • • •
LA MADELEINE
Strawberries Romanoff
Printed from https://recipe.bluelayer.org/recipe/63891/whipped-cream