| 403 | 404 | 405 | 406 | 407 |
| 1 | 176 | 352 | 527 | 703 |
|
Lemon Crepes
1
1
3
1
2 Ounce Cream cheese; at room temperature
/2 Cup Sour cream
/4 Cup Sugar
/4 Cup Powdered sugar
Juice of eight lemons
1
2
1
Teaspoon Pure vanilla extract
Tablespoon Grated lemon zest
/4 Cup Butter
Splash of Cognac
1
3
1
2
1
2 MEDIUM CREPES
Eggs
1/4 Cup Milk
Tablespoon Melted unsalted butter
Cup Sifted flour
Salt; to taste
Freshly−ground white pepper; to taste
For crepes, combine the whole eggs, milk, butter, flour until smooth. Add
salt and pepper to taste. Heat a 7 1/2−inch crepe pan. Lightly oil the pan.
Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from
left to right to cover entire surface. Cook the crepe until the edges begin
to brown and flip cook until done. Remove from the pan. Using a hand−held
blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup of
the sugar, powdered sugar, juice of two lemons, vanilla, and 1 tablespoon of
the lemon zest. Beat until smooth. Fill each crepe with 3 tablespoons of the
filling. Roll the crepes up tightly and place in the refrigerator.
Refrigerate for 1 hour. In a large saute pan, over medium heat, melt the
butter with the remaining 1/2 cup of sugar, stirring constantly until the
sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of
lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove
the pan from the heat and add the cognac. Carefully place the pan, back over
the heat and flame the mixture, shaking the pan back and fourth several
times. Continue to shake until the flame dies out. Lay three crepes in the
center of each plate. Spoon the sauce over the top and serve. This recipe
yields 4 servings.
Lemon Crepes
377
Page
Quick Jump
|