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¾ cup sugar
½ cup flour
2 cups milk
4 eggs, beaten
2 T butter
1 tsp vanilla
11-12 crepes
In saucepan, combine sugar and flour; stir in milk. Cook over low heat, stirring constantly until thick. Remove from heat. Stir a small amount of hot mixture into beaten eggs, then return to the saucepan. Cook over low heat, stirring constantly for about 2 minutes. Stir in butter and vanilla. Cool; fill crepes; shape into a loose roll. Serve with raspberry sauce.
Sauce:
1-10 oz pkg frozen raspberries
¼ cup sugar
2 T cornstarch
Thaw raspberries (I rarely remember to do this and it works just fine frozen). In small saucepan, combine sugar and cornstarch. Stir in raspberries with juice. Cook over low heat until you reach desired thickness (it will thicken as it cools too). Cool. Spoon over filled crepes.
NOTE: I use this sauce in any recipe calling for raspberry jam – so much more flavorful! Fabulous over cheesecake and ice cream.
