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Make sure you leave room for two desserts

Light and airy, lemon crepes are indeed versatile. They can be servedfor a breakfast on the patio in warm weather or as a dessert after anoutdoor barbecue.

Light and airy, lemon crepes are indeed versatile. They can be served for a breakfast on the patio in warm weather or as a dessert after an outdoor barbecue.

What makes these special is that they can be whipped up in a blender in no time. Garnish with fresh raspberries or blueberries for a real taste sensation.

As for the Chocolate Cake with Raspberries, there are various steps to this pretty melt-in-your-mouth dessert. It’s easy to make and can be prepared up to one week ahead for a very special occasion such as a summer party.

Lemon Crepes
Makes 14-18 crepes
Source: Oster Blender

INGREDIENTS:
• 375 ml (1 1/2 cups) milk
• 3 eggs
• 150 ml (2/3 cup) flour
• 30 ml (2 tbsp) melted butter
• 30 ml (2 tbsp) granulated sugar
• 5 ml (1 tsp) grated lemon zest
• Icing sugar, for serving (optional)

METHOD:
In a blender container, place all ingredients except icing sugar in the order given above. Cover and blend on low speed until thoroughly mixed.

For each crepe, pour 30 to 45 ml (2 to 3 tbsp) batter onto a preheated, lightly buttered 15- to 18-cm (6- to 7-inch) crepe pan or skillet. Cook for about 1 minute or until top is set. Loosen edge with heat-proof spatula and then gently turn crepe over. Cook until lightly golden.

Fold each crepe into quarters and sprinkle with icing sugar, if desired, to serve.

Chocolate Cake With Raspberries
Serves 12
Source: Foodland Ontario

INGREDIENTS:

• 300 ml (1 1/4 cups) fine chocolate wafer cookie crumbs
• 50 ml (1/4 cup) ground almonds
• 75 ml (1/3 cup) butter, melted
• 375 ml (1 1/2 cups) whipping cream
• 175 g (6 oz) white chocolate, chopped
• 30 ml (2 tbsp) kirsch
• 5 ml (1 tsp) vanilla
• 125 ml (1/2 cup) granulated sugar
• 50 ml (1/4 cup) water
• 4 egg whites
• 500 ml (2 cups) homegrown raspberries

METHOD:
Combine cookie crumbs, almonds and butter; pat evenly over bottom and 2.5 cm (1 inch) up side of greased 2.5 l (9-inch) springform pan. Bake in a 160 C (325 F) oven for 6 minutes. Set on a rack to cool. Wrap bottom of pan in foil and set aside.

Bring 125 ml (1/2 cup) of the cream to a boil; remove from heat. Put remaining 250 ml (1 cup) cream in refrigerator. Stir chocolate into hot cream until melted. Stir in kirsch and vanilla; let cool completely.

In a small saucepan, bring sugar and water to a boil, stirring just to dissolve sugar. Without stirring, boil for about 5 minutes or until candy thermometer reaches soft-ball stage of 115 C (238 F), or when 2 ml (1/2 tsp) of the syrup dropped into very cold water forms a soft ball that flattens when removed from water.

Meanwhile, in a large bowl, beat egg whites until soft peaks form; gradually beat in boiling syrup, beating until stiff peaks form and mixture is cool. In 2 batches, pour chocolate mixture down side of bowl and gently fold in.

Beat remaining whipping cream until soft peaks form; fold gently into chocolate mixture. Pour into prepared crust. Cover with foil and enclose in a plastic bag; freeze for at least 5 hours or until firm or up to 1 week. (Do not remove from freezer until just before serving.)

To serve, run knife around inside of pan; remove pan sides and place cake on plate. Cover entire top with fresh raspberries, placing them upside down and pressing slightly. Cut into wedges to serve.

 
 
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