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Lemon crepes

Yield: 6 Servings

1 lg Egg      1/2 c Milk
1/4 c All-purpose flour      1 ts Sugar
1 ts Grated lemon zest      1 pn Salt Butter or oil for skillet Lemon Sauce:
2 c Water      1 c Sugar
2 Lemons sliced paper thin -seeded Cream Filling:      1 c Heavy cream cold
2 ts Sugar      1 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 1/4 cup lemon sauce over each serving and serve at once. Courtesy of Shareware RECIPE CLIPPER 1.2

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More