Lemon CrêpesTheWorldWideGourmet.com
Total time:
Preparation time: 20 minutes
Resting time for the batter: 2 hours
Cooking time: Less than an hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:200.9 kcal
Proteins:5.8 g
Fats:11 g
Carbohydrate:21 g
Fibers:0.9 g
Sugar:10 g
Cholesterol:122.3 mg
Sodium:106 mg
Calcium:69.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**For the crêpe batter
250
g
flour
120
g
butter
50
g
sugar
1
package of vanilla sugar
6
eggs
600
ml
milk
**For the lemon cream
2
unsprayed lemons
100
g
sugar
2
eggs
60
g
butter
METHOD
Crêpes
- In a bowl, whisk together the eggs, sugar, vanilla sugar, flour and 200 ml (3/4 cup) milk to form a smooth batter. Add the remaining milk and melted butter.
- Cover with a towel and let rest for 2 hours at room temperature.
- Cook the crêpes for 1 minute on each side. Keep hot, covered with aluminum foil.
Lemon Curd
- Zest the lemons and chop the zest very finely. Squeeze the juice from the lemons.
- In a saucepan, combine the lemon juice and zest, sugar and eggs.
- Heat, whisking constantly until the mixture thickens.
- Off the heat, stir in the butter. Set the lemon curd aside until just before serving.
- Serve the crêpes plain with the lemon curd on the side.
