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Crêpes with Vanilla Cream and Raspberries

Simply divine

Crêpes with Vanilla Cream and Raspberries
  • 300 ml heavy cream
  • 3 × yolk(s)
  • 900 g raspberries
  • 12 × crêpes
  • 60 g powdered sugar
  • 1 × vanilla bean(s)

Ingredients

  • 300 ml heavy cream
  • 3 × yolk(s)
  • 900 g raspberries
  • 12 × crêpes
  • 60 g powdered sugar
  • 1 × vanilla bean(s)
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Preparation:

Stir together the egg yolk, heavy cream, powdered sugar (or 5 tbsp. sugar syrup), and vanilla seeds until the sugar is completely dissolved and put into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.
Garnish the freshly made crêpes with raspberries and vanilla cream.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

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