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.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    strawberry delicous thanks high5
    Was this review helpful? Yes Flag

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