Recipe - Meringue Filled Crepes

FILLING
3 Egg whites
One fourth teaspoon Cream of tartar
6 tablespoon Sugar
One fourth teaspoon Vanilla
12 Basic crepes; cooked & ready
to fill
One fourth cup Chopped toasted almonds
Powdered sugar
Unsweetened cocoa powder
Shaved chocolate
Marmalade or berry sauce

BERRY SAUCE
2 cup Raspberries
3 tablespoon Sugar
2 tablespoon Raspberry liqueur
One fourth cup Blackberries

Beat eg whites with cream of tartar to soft peaks. Gradually beat in
granulated sugar til stiff peaks form. Beat in vanilla. Spoon about 2
heaping tbsp meringue onto One half of each crepe. Sprinkle One half tsp almonds onto
meringue. Fold crepe in half.

Place filled crepes on baking sheet. Bake at 400@ for 3 to 5 mins, just til
meringue is puffed and browned around the edges. After crepes have baked,
sprinkle One half tsp almonds over top of each, then sprinkle with powdered
sugar and cocoa powder. Garnish with a few pieces of shaved chocolate.
Serve with berry sauce or marmalade.

For sauce: Puree 1 Three fourths cups raspberries with sugar. Stir in liqueur. Stir
in blackberries and remaining raspberries. Makes about 1 Three fourths cups sauce.

Recipe by: Sacramento Bee 12/28/97

Posted to KitMailbox Digest by sadrod pax@pacbell.net on Jan 07, 1998