Strawberry-filled Lemon Crepes With Sweet Lemon Sauce And Lemon Cream Rosettes
From hopscotch 14 years ago
- 30 minutes to make
- Serves 6
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 shopping list
- 1-1/2 cups milk shopping list
- 1 cup all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 2 Tablespoons butter, melted shopping list
- 1 teaspoon lemon extract shopping list
- Ingredients - lemon Sauce shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup salted butter shopping list
- 1/4 cup water shopping list
- 1 egg yolk shopping list
- 1 teaspoon grated lemon zest shopping list
- 3 Tablespoons freshly squeezed lemon juice shopping list
- Ingredients - lemon Cream shopping list
- 2 cups heavy whipping cream shopping list
- 1 teaspoon lemon extract shopping list
- 1/2 cup powdered sugar shopping list
- Additional Ingredients shopping list
- fresh strawberries (approx. 6 medium berries to each 8 inch crepe) shopping list
- Strawberry brandy shopping list
- powdered sugar shopping list
- Good quality strawberry jam shopping list
How to make it
- 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.
People Who Like This Dish 5
- chnaro Nowhere, Us
- karlyn255 Ypsilanti, MI
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- choclytcandy Dallas, Dallas
- jeffsgirl Medford, OR
- hopscotch CA
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The Rating
Reviewed by 3 people-
strawberry delicous thanks high5
momo_55grandma
in Mountianview loved it
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" It was excellent "