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Tuesday, December 8, 2009

Crepes with Tangy Lemon Sauce



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 with Tangy Lemon Sauce

Ingredients:

1 cup flour
1 ¼ cups milk
2 eggs, beaten
3 tablespoons butter
Butter for cooking

Method:

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.   
Serve with Tangy Lemon Sauce
Makes approximately 16 crepes.


Tangy Lemon Sauce

Ingredients:

1 cup sugar
½ cup butter
1 egg yolk
3 tablespoons lemon juice
1 teaspoon lemon zest
Confectioner’s sugar


Method:

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.      Pour over crepes and serve immediately. 


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

Sooo good!


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"It's the onions. They're only supposed to sweat, but they fell down exhausted."

~~~ Mrs. Patmore, Downton Abbey (about a failed broth)

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Pam