1 large egg
1/2 cup milk
1/4 cup all-purpose flour
1 tsp sugar
1 tsp grated lemon zest
1 pinch salt
1 butter or oil for skillet
1 lemon sauce:
2 cup water
1 cup sugar
2 lemons, sliced paper thin, seeded
1 cream filling:
1 cup heavy cream, cold
2 tsp 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
Serves: 6
Recipe Categories: Bread; Breads; Dessert; Fruit
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