RECIPE: LEMON CREPES
CREPE RECIPE FROM MASTERING THE ART OF FRENCH COOKING
1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
1 1/2 c. flour
4 T. melted butter
Put liquids, eggs and salt into a blender. Add flour, then the butter. Cover and blend at top speed for one minute. Scrape sides if needed and blend a few seconds more. Cover and refrigerate for at least 2 hours.
Preheat a crepe pan on medium heat to just below the smoking point. Brush with melted butter. Pour in enough batter so that when you swirl it around immediately it coats the pan evenly with a thin layer. My 9" pan uses a scant 1/4 c. for each.
Cook 2 minutes on the first side, carefully flip and cook 30 seconds more.
Stack them up on a plate as you go.
If not using immediately cover with plastic wrap and refrigerate or freeze.
ANITA'S LEMON CREPES
Crepes
Lemon halves
Regular sugar
Confectioners' sugar
Whipped cream — plain, no added sugar or vanilla
Thin lemon slices for garnish
Preheat broiler 'til very hot. Lay out as many crepes on a baking sheet as will fit under the broiler. Have the "nonpublic aspect" of the crepe face up (Julia's term for the second side, which isn't as lovely as the first side cooked.) Squeeze half a lemon on each. Sprinkle each with 3 T. sugar. Broil until the sugar caramelizes. Take care to not burn the edges of the crepes.
You may use a propane torch instead if you have one.
Remove the crepes from the broiler. Fold into triangles and place on serving plates. Dust each liberally with confectioners' sugar. Dress with a generous spoonful of whipped cream. Garnish with thin lemon slice.
Written by skfsullivan on September 9, 2010 under ALL RECIPES.
