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    Strawberry-Filled Lemon Crepes


    Source of Recipe


    net

    List of Ingredients




    Strawberry-Filled Lemon Crepes
    with Sweet Lemon Sauce
    and Lemon Cream Rosettes
    Ingredients - Crepes
    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
    Crepes: Mix all ingredients in food processor and chill batter for at least 1 hour. Preheat prepared crepe pan over medium heat. 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.

    Lemon Sauce: 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.

    Lemon Cream: 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.

    Prepared Strawberries: 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.

    Assembly: Take each warmed crepe and spread with strawberry jam and fill with prepared strawberries. 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

    Recipe
 

 

 

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