Crepes a Le Ruth
| Yield: | 6 Servings |
| Categories: | Eggs |
| Crepes | ||
| Filling | ||
| Powdered sugar; for garnish | ||
| Raspberry sauce | ||
| CREPES | ||
| 1 | Whole egg | |
| 1/2 | c | Milk |
| 1/3 | c | Flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Sugar |
| Oil; to grease crepe pans | ||
| RASPBERRY SAUCE | ||
| 1 | pt | Fresh or frozen raspberries |
| 1/4 | c | Water |
| 1/4 | c | Sugar |
| FILLING | ||
| 2 | Lemons; skin (rind) & juice | |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 2 | tb | Flour |
| 2 | Eggs; separated | |
| 1/2 | tb | Butter; room temperature |
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