Lemon crepes

Yield: 6 servings

Measure Ingredient
1 large Egg
½ cup Milk
¼ cup All-purpose flour
1 teaspoon Sugar
1 teaspoon Grated lemon zest
1 pinch Salt
\N \N Butter or oil for skillet
\N \N Lemon Sauce:
2 cups Water
1 cup Sugar
2 \N Lemons, sliced paper thin, seeded
\N \N Cream Filling:
1 cup Heavy cream, cold
2 teaspoons Sugar
1 \N Teaspon vanilla extract

Info: Good Food magazine, March 1986 posted by Perry Lowell, INTERCOOK Echo, Feb. '92

Preparation: 50 minutes Cook: 15 minutes Plus: 2 hours to chill batter

Crepe Batter:

1. Make 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. 2. 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. 3. 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.) 4. Just before serving, make cream filling: beat cream, sugar, and vanilla in mixer bowl until stiff peaks form. 5. 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 ¼ cup lemon sauce over each serving, and serve at once.

Courtesy of Shareware RECIPE CLIPPER 1⅕

Similar recipes