Lemon-Cream Cheese Crepes..serves 6-8
Crepe batter:
3 large eggs
2 egg yolks
1/4 cup lemon juice
3/4 cup milk (nut milk is fine)
1 cup all purpose or whole wheat flour+
1 1/4 tbsp sugar
1/2 tsp salt
1 1/2 tbsp safflower oil OR Grape Seed oil
2 tsp grated lemon rind..not zest..grated has more flavor and texture
Beat eggs and egg yolks with the lemon juice until light and fluffy.
Add the milk and beat well, then add the flour, sugar ,oil and salt and continue to beat for 2 mins.
Stir in the grated peel and allow it to rest, covered for 2 hours for the gluten to "bloom".
Heat skillets with a little oil, to smoking..then pour off the oil.
allow 2-4 tbsp batter per crepe depending on size of pan, cook until top is dry then turnover and cook other side for 15 seconds then remove to clean cotton kitchen towels to steam cool...keep covered in cloths.
This batter makes 8-12 depending on size
For the dish:
8 lemon crepes
1/2 lb cream cheese at room temp.
2 cups sweetened condensed milk
1/2 cup lemon juice
1 tsp grated lemon rind
1 tsp vanilla extract
whipped cream and grated lemon rind to garnish
Mix the cream cheese, milk, lemon juice, vanilla and rind well & beat to incorporate..then chill for 2 hours.
Spread the mixture on the warmed crepes and roll up and serve topped with whipped cream and grated lemon rind*
* You may also add chopped nuts of choice
+If using whole wheat flour add an extra 1/4 cup milk
Variation..lemon goes really well with any fresh raspberries too.
HOT FUDGE CREPES
Chocolate crepe batter makes 8-12 depending on size of skillet
3 large eggs
1 cup milk
1/4 cup live plain yogurt
1/2 tsp vanilla extract
1 cup all purpose flour or wholewheat (if using whole wheat add an extra 1/4 cup milk)
2 1/2 tbsp sugar
2 1/2 tbsp cocoa
2tbps melted butter
Beat the egg yolks adding the yogurt and milk until smooth.
Gradually beat in the vanilla, flour, cocoa and sugar until smooth
beat in the melted butter then allow to rest for 2 hours and continue as in previous recipe.
The complete recipe..serves 6-8
12 chocolate crepes
1/2 cup butter
1 cup sugar
1 tsp instant coffee granules/powder
1/2 cup unsweetened cocoa
1 cup single cream
2 tsp vanilla extract
chocolate/vanilla or coffee ice cream
Chopped nuts for garnish
Melt the butter in a heavy bottomed sauce pan or skillet and add the sugar, cocoa and coffee and mix well to blend thoroughly.
On a medium heat, gradually add the cream and cook stirring for about 5 mins so the sauce thickens.
Remove from heat and add the vanilla..set aside, and keep warm.
Place scoops of ice cream on each crepe and fold over, Pour over the hot fudge sauce and sprinkle with chopped nuts, serve immediately
Variations as well as ice cream you may add sliced bananas, fresh berries, chocolate chips, pineapple pieces,
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