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By Chef Jeff Bland, Center of the Plate Specialist, US Foodservice Roanoke Division.
Warm Raspberry Crepes and Cream
4 Tablespoons Whole Unsalted Butter
A? Cup Granulated Sugar
1 Teaspoon Orange Zest
A? Cup Orange Liqueur
Juice of one orange
8 Crepe Shells, freshly made or store brought.
2 Cups Fresh Raspberries
4 Scoops of your favorite premium vanilla ice cream
In a large sautA? pan, add the butter, sugar, and orange zest and cook until sugar begins to melt.
Add the orange liqueur and orange juice and continue to cook until the sauce just begins to thicken slightly.
Add the crepes and coat well with the sauce, turning over then fold into quarters. Stir in the raspberries during the final 30 seconds of cooking. Spoon and serve over ice cream.
Raspberry Creme Brulee
Serves 4
1 Pint Heavy Whipping Cream
1 Each Vanilla Bean, Split
4 ounces Granulated Sugar
Pinch of salt
