Crepes with Tangy Lemon Sauce

in Breakfast/Brunch, Crepes, Desserts, French, Lemons, Pancakes, Sauces/Marinades on Thursday, December 8, 2011

Crepes are surprisingly easy to make and hard to mess up. They are wafer thin pancakes of French origin; were usually made of buckwheat, rolled and rarely had a filling, being eaten more as bread. Now, many types of crepes are consumed either as savory crepes filled with meat and/or vegetables, or sweet crepes. Today, in European cities, crepe carts are as common for people taking a stroll as are hot dog stands in America.

Crepes will also serve many functions on your menu: appetizers, breakfast, main course, side dishes and desserts. Crepes with Tangy Lemon Sauce are not overly-sweet as the lemon gives it a bite. They are so delicious, you won’t believe it! They are filled with a wonderful fresh lemony taste that goes perfectly with the light crepe texture.

You do not need a crepe pan, a small non-stick skillet works just as well. If you want smaller crepes, use a smaller skillet. Your first couple will be like practice and then it becomes so easy. If you are cooking crepes for a crowd, they can be kept warm in a 200 degree oven, it is OK if they are on the cool side though. Once folded into a cone shape, your warm crepe can even be eaten with your hands.

Crepes

Ingredients:

1 cup flour

1 ¼ cups milk

2 eggs, beaten

3 tablespoons butter

Butter for cooking

Combine flour and milk, beating until smooth.

Add eggs, beat well. Stir in butter.

Refrigerate batter for one hour.

Swipe an 8” non-stick skillet with butter. Pour ¼ cup batter into skillet. Twirl the batter around the skillet. When it is almost dry on top and the edges are golden brown, flip it. It takes about a minute. Use a small spatula to loosen the edges before flipping and cook for about 20 seconds.

Stack crepes on a plate and cover with a towel until all are cooked or keep warm in 200 degree oven covered with aluminum foil.

Tangy Lemon Sauce

Ingredients:

1 cup sugar

½ cup butter

1 egg yolk

3 tablespoons lemon juice

1 teaspoon lemon zest

Confectioner’s sugar

In heavy saucepan, mix well all ingredients over moderate heat. Bring to a boil, stirring constantly. Boil for one minute.

Arrange crepes on serving plate by folding in a cone or quarters, pour 2 or 3 tablespoons of sauce on crepe. Sprinkle small amount of confectioner's sugar over top. Serve immediately!

Makes approximately 16 crepes.

Try them; you will wonder what took you so long!

Sooo good!

This entry was posted on Thursday, December 8, 2011 at 6:50 AM and is filed under Breakfast/Brunch, Crepes, Desserts, French, Lemons, Pancakes, Sauces/Marinades. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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