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Friday, April 13, 2012

Lemon Crepes

Light a fluffy crepes with a tart creamy lemon filling...
GREAT for breakfast, lunch AND DINNER!
(AND snack time, dessert time and just whenever time)

Lemon Crepes
2 1/4 c. flour
1 1/2 t. salt
3 T. oil
9 eggs
3 3/4 T. sugar
3 c. milk

Mix until smooth, batter will be thin. Put 1/2 c. of patter into a very well greased, hot skillet. Move the pan side to side to spread the crepe batter out. Crepe will bubble and set up, then turn it over and let the other side cook. When its done, place on a plate and let cool slightly. Set aside.

Lemon Filling:

2 c. heavy whipping cream
1/4 c. fresh lemon juice (I just used bottled)
1 box (4 oz) vanilla instant pudding mix
powdered sugar for dusting (optional)

In a small bowl mix heavy whipping cream, lemon juice and pudding until filling is stiff and fluffy.

To assemble crepe: Spoon about 1/4 c. filling into the center of crepe, roll up. Top with a dollop of whipping cream and dust with powdered sugar if desired.

*NOTE: This recipe makes quite a few, for a smaller batch just half the recipe.


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