Reviews Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
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Gallery Lemon Crepes Credit: Caren Alpert Recipe Summary Servings: 6 Yield: Makes about 18
Ingredients Ingredient Checklist 6 tablespoon unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for pan 3/4 cup plus 2 tablespoons all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 1 1/4 cup milk (not skim) 1/4 teaspoon pure vanilla extract 3 large eggs Lemon-Caramel Sauce Candied Lemon Slices
Gallery Lemon Crepes Credit: Caren Alpert
Recipe Summary Servings: 6 Yield: Makes about 18
Gallery
Lemon Crepes Credit: Caren Alpert
Lemon Crepes
Credit: Caren Alpert
Lemon Crepes
Recipe Summary Servings: 6 Yield: Makes about 18
Recipe Summary
Servings: 6 Yield: Makes about 18
Servings: 6
Yield: Makes about 18
6
Makes about 18
Ingredients
Ingredients
- 6 tablespoon unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for pan 3/4 cup plus 2 tablespoons all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 1 1/4 cup milk (not skim) 1/4 teaspoon pure vanilla extract 3 large eggs Lemon-Caramel Sauce Candied Lemon Slices
Directions
Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.
Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).
Preheat oven to 200 degrees. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.
Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.
Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
8 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
8 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
All Reviews for Lemon Crepes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon Crepes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
