Raspberry mousse crêpes

1. Mix cottage cheese with half of the icing sugar and half of the raspberries.

2. Beat the egg whites until stiff, add the remaining icing sugar in 3 steps. Fold delicately cottage cheese and reserve in the refrigerator.

3. Roughly chop the raspberries. Spread raspberry mousse on the crêpes, sprinkle with chopped raspberries and add some whole raspberries. Fold each of the 4 sides toward the center to form a square.

4. Decorate with chopped raspberries and serve immediately.

Photo credit: Sucré Salé