Free Recipe Lemon Crepes

Recipe Type: L Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6

Ingredients for Lemon Crepes Recipe

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

Lemon Crepes Preparation

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 From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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