| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Lemon, Desserts |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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