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Lemon Crepes
1 egg
1/2 cup milk
1/4 cup flour
1 tsp. sugar
1 tsp. grated lemon zest
1/4 tsp. salt
Butter or oil for skillet
Lemon Sauce:
2 cup water
1 cup sugar
2 lemons, sliced paper thin,
-seeded
Cream Filling:
1 cup Heavy cream, cold
2 tsp. Sugar
1 tsp. vanilla extract
Crepe Batter:
Whisk egg and milk lightly
together in medium mixing bowl. Add flour, sugar,
lemon zest, and salt and whisk until smooth.
Refrigerate covered at least 2 hours or overnight.
One hour before serving, make lemon sauce: heat water
and sugar in heavy medium saucepan until sugar
dissolves. Add lemon slices and simmer 30 minutes.
Cool to room temperature.
Make crepes: Coat crepe
pan on 6-inch nonstick skillet with thin layerof
butter or oil. Heat pan over medium-high heat. Pour in
2 tablespoons of the crepe batter and quickly tilt pan
to spread batter evenly. Cook until bottom is golden
and edge has pulled away from side of pan, about 3
minutes. Turn crepe and cook second side about 1
minute. Let cool on plate and repeat with remaining
batter to make 8 crepes in all. (Crepes can be cooked
in advance and refrigerated or frozen, tightly
wrapped. Warm in 300 degree oven before serving.)
Just before serving, make cream filling: beat cream,
sugar, and vanilla in mixer bowl until stiff peaks
form.
Place 2 crepes, golden side down, on each
dessert plate. Spoon cream filling onto each crepe
and roll up, folding in edges and placing seam side
down on plates. Pour 1/4 cup lemon sauce over each
serving, and serve at once.
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