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
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.
