For Rachel's Famous Crepe Recipe directly from France
click HERE
Sauce Recipes
Raspberry Sauce (from “America’s Test Kitchen”)click HERE
Sauce Recipes
Fresh or thawed frozen blueberries, blackberries, or hulled, thinly sliced strawberries can be substituted for the raspberries. Serve with a slice of cheesecake or pound cake, drizzle over ice cream, or serve with pancakes.
Makes about 1 1/2 cups
3 cups fresh raspberries (15 ounces) or thawed frozen raspberries (18 ounces)
5 tablespoons sugar , plus extra for seasoning
1/4 cup water
1/8 teaspoon table salt
2 teaspoons fresh lemon juice
1. Combine the berries, sugar, water, and salt in a large saucepan. Simmer over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through, about 1 minute.
2. Process the mixture in a food processor until smooth, about 20 seconds. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible. Stir in the lemon juice and season with sugar as needed. Cool to room temperature before serving, about 1 hour.
To Make Ahead
The sauce can be refrigerated in an airtight container for up to 4 days. Stir to recombine before serving.
Hot Fudge Sauce
This is a very thick sauce, not too sweet. It will turn chewy and even thicker when served over cold ice cream.
1 c. heavy cream
6 Tbsp. butter, cut into small pieces
2/3 c. granulated sugar
2/3 c. dark brown sugar, firmly packed
1/8 tsp. salt
¾ c. strained Dutch-process cocoa powder
Place the cream and butter in a heavy saucepan over moderate heat. Stir until the butter is melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are dissolved.
Reduce the heat. Add the salt and cocoa and stir briskly with a wire whisk until smooth. Remove from heat. Serve warm. Makes 2 cups. Refrigerate leftover sauce. May reheat.
