Are you looking for the best Lemon Crepes recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Lemon Crepes photos and we also list the complete Lemon Crepes recipe to prepare it easily at home.
Makes:
16 crepesFreezes:
excellentPreparation Time:
15 minutes, plus 30 minutes resting timeCooking Time:
40 minutes
Ingredients :
Crepes
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
4eggs
1 ½ cups375 mLRobin Hood® All Purpose Flour
½ cup125 mLwater
¼ cup50 mLbutter, melted and slightly cooled
½ tsp2 mLbutter, melted and slightly cooled
¼ cup50 mLgranulated sugar
¼ tsp1 mLsalt
Filling
1 cup250mLlemon juice
½ cup125 mLgranulated sugar
Directions :
1 : Blend evaporated milk, eggs, flour, water, ¼ cup (50mL) butter, sugar and salt in blender, food processor or bowl. Mix until you have a smooth thin batter. Let batter stand at room temperature 30 minutes (this prevents tough crepes).
2 : Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan with remaining ½ tsp (2mL) butter. Add about ½ cup (125mL) batter to pan. Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin. Cook until bottom browns 1 ½ – 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute. If you only have a smaller pan don’t worry, you will just get more crepes. Adjust the amount of lemon juice you are using on each crepe, otherwise they will be too tart.
3 : Transfer crepe to a clean work surface, turning over so that side cooked first is facedown. Drizzle 1 tbsp (15mL) lemon juice over crepe. Sprinkle with 1 ½ tsp (7mL) sugar. Fold crepe in half and then into quarters. Sprinkle top with ½ tsp (2mL) sugar. Continue with remaining crepes.
Tip(s)
If you want to assemble all the crepes ahead preheat oven to 250ºF (120ºC). As you assemble each crepe transfer to a heatproof platter and keep warm in the oven.
Crepes can also be filled with jam, fruit or ice cream.
For convenience crepes can be made 1 day ahead and kept chilled, separated between layers of wax paper and wrapped well or kept in an airtight container. You can also freeze them for up to 2 weeks. Reheat in a 350ºF (180ºC) oven for about 1-2 minutes before using.
Discover our collection of the best designs and dishes and don’t forget to share this collection ?
