Lemon Crepes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Egg,
1/2 cup: Milk,
1/4 cup: All-purpose flour,
1 tsp: Sugar,
1 tsp: Grated lemon zest,
1 pinch: 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: Teaspon vanilla extract,
Directions:
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 1/4 cup
lemon sauce over each serving, and serve at once.
Courtesy of Shareware RECIPE CLIPPER 1.2
Source from luhu.jp
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 1/4 cup
lemon sauce over each serving, and serve at once.
Courtesy of Shareware RECIPE CLIPPER 1.2
Source from luhu.jp