Strawberry-filled Lemon Crepes With Sweet Lemon Sa... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is a diamond. It glitters and wets your taste buds. Strawberries drunk with strawberry brandy tuck in nicely with the lemon cream. It's delectably delicious. Ingredients:
2 eggs |
1-1/2 cups milk |
1 cup all-purpose flour |
1/2 teaspoon salt |
2 tablespoons butter, melted |
1 teaspoon lemon extract |
ingredients - lemon sauce |
1 cup granulated sugar |
1/2 cup salted butter |
1/4 cup water |
1 egg yolk |
1 teaspoon grated lemon zest |
3 tablespoons freshly squeezed lemon juice |
ingredients - lemon cream |
2 cups heavy whipping cream |
1 teaspoon lemon extract |
1/2 cup powdered sugar |
additional ingredients |
fresh strawberries (approx. 6 medium berries to each 8 inch crepe) |
strawberry brandy |
powdered sugar |
good quality strawberry jam |
Directions:
1. Crepes:
2. Mix all ingredients in food processor and chill batter for at least 1 hour.
3. Preheat prepared crepe pan over medium heat.
4. Pour chilled batter into pan, swirling it until batter just covers bottom of pan. Cook just until crepe is golden brown (approximately 1 minute), flip over, and lightly brown other side. Continue cooking crepes while keeping cooked crepes warm by covering with foil.
5. Lemon Sauce:
6. Whisk together all ingredients in heavy-bottomed saucepan set over moderate heat. Bring to a boil, whisking constantly. Boil for 1 minute and set aside, keeping the sauce warm by covering it.
7. Lemon Cream:
8. Whip heavy cream until beaters begin to show indentation in cream. Add sugar and extract. Keep beating until stiff peaks form. Keep chilled until used.
9. Prepared Strawberries:
10. Using approximately 6 medium strawberries to each 8-inch crepe, cut fresh, cleaned strawberries into slices. Saute strawberry slices with a little strawberry brandy and powdered sugar just until warmed a little.
11. Assembly:
12. Take each warmed crepe and spread with strawberry jam and fill with prepared strawberries.
13. Fold 1/3 of crepe up from the bottom, then fold left and right sides in to center to hold strawberries; flip crepe over onto serving dish. Pour warmed lemon sauce over crepe, dollop top or pipe rosette with lemon cream, powder them with confectioners' sugar, and place a fanned strawberry over cream for garnish.
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