LEMON CREPES
The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm-refreshing and deliciously unpredictable. In this dish, paper-thin crepes are topped with slices of candied lemon and drizzled with a caramel sauce that includes limoncello, a vibrant lemon liqueur.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- 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.
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Miani Shahzaib
[email protected]These crepes are the perfect balance of sweet and tart. I love serving them with a dollop of whipped cream and a sprinkle of powdered sugar.
Phumelele Ngcongo
[email protected]I've made these crepes several times now and they always turn out perfect. They're a great way to use up leftover lemons.
Akbar Baloch
[email protected]Meh.
Russell Osborne
[email protected]Overall, I really enjoyed these lemon crepes. They were easy to make and they tasted great. I would definitely recommend them to anyone looking for a light and refreshing dessert.
Margaret Leon
[email protected]These crepes were a bit too tart for my taste, but I think that's just a personal preference. I would recommend using less lemon juice if you don't like your desserts too sour.
beyonce carter
[email protected]I'm not a huge fan of lemon desserts, but these crepes were surprisingly delicious. The lemon flavor was subtle and not overpowering.
IBRAHIM JIBRIL
[email protected]These crepes are so easy to make and they taste amazing! I love that I can use them for both sweet and savory dishes.
Google Play Games
[email protected]The crepes were a bit tricky to flip, but the end result was worth it. They were light and airy, with a perfect amount of lemon flavor.
Hina waseem
[email protected]I made these crepes for a brunch party and they were a huge success! Everyone loved the bright and tangy flavor of the lemon.
Muhammed Bilal
[email protected]These lemon crepes were an absolute delight! The zesty lemon flavor paired perfectly with the sweet and fluffy crepes. I served them with a dollop of whipped cream and fresh berries, and they were a hit with my family.