raspberry-lime coulis

This recipe is for the raspberry-lime coulis crepe topping. Please see link at the bottom of the page for the basic crepe recipe used to make this crepe.

Raspberry-Lime Coulis

12 ounces frozen raspberries, thawed
6 Tablespoons of sugar
1/8 teaspoon of kosher salt
2 Tablespoons of lime juice

Bring raspberries, ¼ cup of water, sugar, and salt to a simmer over medium heat. After it begins to simmer – continue to heat for another 2-3 minutes.

I used an immersion blender (you can find this product on my website under ‘foodie finds’) to puree the mixture right in the pan while still on the stovetop. If you do not have an immersion blender – you can transfer the mixture to a blender and puree until smooth.

Stir in the lime juice and refrigerate until cold. This sauce can be made ahead and stored for up to 4 days.

Makes about 1 cup.

Basic Crepe Recipe


4 Responses to “raspberry-lime coulis”

  • Sharon Edelmann Says:

    I haven’t attempted to make these myself, but I can say that they are wonderfully delicious! They will definitely go on my list of things to make for a special brunch/lunch event. Thanks for sharing, Stephanie!

  • Nicole Says:

    Excellent! The perfect amount of sweet and citrus over a yummy crepe.

  • Kelly Says:

    The crepes were perfect, and I loved the raspberry coulis. This was a great, versatile topping; I can think of so many ways to use it from ice cream, to cakes…

  • Heidi Says:

    A winning combination Stephanie! The coulis is so delectable, it could be a stand alone treat, but when paired with the crepes-ooh la la!