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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat an electric griddle to 350º, or a 12-inch nonstick skillet over medium-high heat. | 2. Whisk the egg in large bowl. Whisk in the milk. | 3. Add the Bisquick and whisk until there are few lumps. The batter will be thin. | 4. Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter. | 5. Cook 2 crepes at once on griddle, or one at a time in skillet by pouring the batter by scant 1/4 cupfuls onto hot griddle. | 6. Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute. | 7. Turn and cook for another 30 seconds. Remove to a plate. | 8. Repeat, butter the griddle/pan as needed, until all the batter is used. | 9. Whisk jam in small bowl until smooth. | 10. To assemble, spread 1 tablespoon jam over one side of each crepe. Squirt a generous amount of whip cream over the jam. Starting at that edge, gently roll up the crepe. | 11. Garnich each with about 1 teaspoon of jam and dollop of cream. | 12. You can also drizzle with chocolate syrup. | 13. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
bisquick	3/4	cup		-	-	-	-
bisquick	1	tablespoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
raspberry	2/3	cup	seedless	42.64	9.7908	0.9840000000000001	0.5329999999999999
cream			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.