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.
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.