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Thursday, July 10, 2014

Lemon & Raspberry Crepes

Sometimes you're just in the mood to try something a little bit difficult. I've been in this mood lately and decided that it was time to test out my cooking prowess. And I was craving something sweet that wasn't a cookie or anything chocolate. Also I had a lot of lemons just begging to be used for something other than flavoring my water. Oh and raspberries...lots and lots of raspberries.

Obviously the only logical thing to do was make crepes. And not just crepes, mind--lemon filled crepes with raspberry sauce. I was a little nervous because home girl has never made crepes or anything as technical sounding as 'lemon curd' but it actually was easier than I thought it'd be. 

Deliciously sweet and topped with fresh raspberries

Now in the spirit of being completely honestly with you lovelies, hubby was the official crepe maker and he just has this way with flipping things and swirling batter in the pan that makes me look like a beginner. So if it takes you a few times to master the art...don't worry, you'll have enough batter for a few practice runs. 

The lemon curd has to be prepared beforehand so it has enough time to chill--perfect for dessert. We tried them for breakfast and they were just a little too sweet for early in the AM. But for a fancy-looking dessert that not hard to make--perfect! 


LEMON & RASPBERRY CREPES
4 servings
Based on a recipe by Cooking on the Front Burner

Lemon Curd
1/2 c Butter, cubed
1 1/2 c Sugar
1/2 c fresh Lemon Juice
1 tsp Lemon Zest
1/8 tsp Salt
3 Eggs plus 3 Yolks, lightly beaten
1. Melt the butter in a small saucepan over very low heat. Add the sugar, lemon juice and zest, and salt. 
2. Whisk in the eggs and cook over low heat, whisking constantly until the mixture has thickened....around 6 to 10 minutes. It's done when the back of your spoon is coated. 
3. Remove from heat, pour into a bowl, cover with plastic wrap and place in the fridge for an hour at least until chilled completely.

Crepes

1 c Flour
2 Eggs
1/2 c Water
1/2 c Milk
1/4 tsp Salt
2 Tbsp Butter, melted
1. Combine all the ingredients in a large bowl and mix thoroughly until the batter is smooth. 
2. Spray a 9-inch saucepan with non-stick spray and heat over medium-high heat.
3. Measure about 1/4 cup of batter and pour into the pan, swirl it until it reaches the edge of the pan. 
4. Cook for about 2-3 minutes on each side (it's easier when you wait for the first side to cook until the edges slightly curl before you flip). 
5. Continue until all your batter is used and keep your crepes warm until you're ready to assemble.
Raspberry Sauce

1 pint fresh Raspberries
2 tbsp Orange Juice
1/4 c Confectioner's Sugar
1 tbsp Cornstarch
1. Extract the juice from your raspberries by placing the raspberries in a small mesh strainer and crush with the back of a spoon. Keep a few raspberries whole to use as garnish. 
2. Combine the raspberry juice and all the other ingredients in a small saucepan.
3. Cook over low heat until just a little thickened.

To Assemble
Cool whip or whipped cream

1. Spoon about 2 to 3 tablespoons of chilled lemon curd onto a crepe. Top with a little whipped cream. Roll the crepe up and drizzle with raspberry sauce. Voila!!! 


Doesn't that look delicious!!! And it looks so fancy too!!

I LOVE TRYING NEW RECIPES. DO YOU HAVE ANY THAT YOU'RE JUST DYING TO SHARE?


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Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!

Thursday, July 10, 2014

Lemon & Raspberry Crepes

Sometimes you're just in the mood to try something a little bit difficult. I've been in this mood lately and decided that it was time to test out my cooking prowess. And I was craving something sweet that wasn't a cookie or anything chocolate. Also I had a lot of lemons just begging to be used for something other than flavoring my water. Oh and raspberries...lots and lots of raspberries.

Obviously the only logical thing to do was make crepes. And not just crepes, mind--lemon filled crepes with raspberry sauce. I was a little nervous because home girl has never made crepes or anything as technical sounding as 'lemon curd' but it actually was easier than I thought it'd be. 

Deliciously sweet and topped with fresh raspberries

Now in the spirit of being completely honestly with you lovelies, hubby was the official crepe maker and he just has this way with flipping things and swirling batter in the pan that makes me look like a beginner. So if it takes you a few times to master the art...don't worry, you'll have enough batter for a few practice runs. 

The lemon curd has to be prepared beforehand so it has enough time to chill--perfect for dessert. We tried them for breakfast and they were just a little too sweet for early in the AM. But for a fancy-looking dessert that not hard to make--perfect! 


LEMON & RASPBERRY CREPES
4 servings
Based on a recipe by Cooking on the Front Burner

Lemon Curd
1/2 c Butter, cubed
1 1/2 c Sugar
1/2 c fresh Lemon Juice
1 tsp Lemon Zest
1/8 tsp Salt
3 Eggs plus 3 Yolks, lightly beaten
1. Melt the butter in a small saucepan over very low heat. Add the sugar, lemon juice and zest, and salt. 
2. Whisk in the eggs and cook over low heat, whisking constantly until the mixture has thickened....around 6 to 10 minutes. It's done when the back of your spoon is coated. 
3. Remove from heat, pour into a bowl, cover with plastic wrap and place in the fridge for an hour at least until chilled completely.

Crepes

1 c Flour
2 Eggs
1/2 c Water
1/2 c Milk
1/4 tsp Salt
2 Tbsp Butter, melted
1. Combine all the ingredients in a large bowl and mix thoroughly until the batter is smooth. 
2. Spray a 9-inch saucepan with non-stick spray and heat over medium-high heat.
3. Measure about 1/4 cup of batter and pour into the pan, swirl it until it reaches the edge of the pan. 
4. Cook for about 2-3 minutes on each side (it's easier when you wait for the first side to cook until the edges slightly curl before you flip). 
5. Continue until all your batter is used and keep your crepes warm until you're ready to assemble.
Raspberry Sauce

1 pint fresh Raspberries
2 tbsp Orange Juice
1/4 c Confectioner's Sugar
1 tbsp Cornstarch
1. Extract the juice from your raspberries by placing the raspberries in a small mesh strainer and crush with the back of a spoon. Keep a few raspberries whole to use as garnish. 
2. Combine the raspberry juice and all the other ingredients in a small saucepan.
3. Cook over low heat until just a little thickened.

To Assemble
Cool whip or whipped cream

1. Spoon about 2 to 3 tablespoons of chilled lemon curd onto a crepe. Top with a little whipped cream. Roll the crepe up and drizzle with raspberry sauce. Voila!!! 


Doesn't that look delicious!!! And it looks so fancy too!!

I LOVE TRYING NEW RECIPES. DO YOU HAVE ANY THAT YOU'RE JUST DYING TO SHARE?


No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!