Lemon crepes

 
                                LEMON CREPES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Egg
      1/2   c            Milk
      1/4   c            All-purpose flour
    1       t            Sugar
    1       t            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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