Title: Lemon Crepes
Categories: Lemon Dessert
Yield: 6 Servings

1	lg	Egg
1/2	c	Milk
1/4	c	All-purpose flour
1	ts	Sugar
1	ts	Grated lemon zest
1	pn	Salt
		Butter or oil for skillet
		Lemon Sauce:
2	c	Water
1	c	Sugar
2		Lemons, sliced paper thin, seeded
		Cream Filling:
1	c	Heavy cream, cold
2	ts	Sugar
1		Teaspon vanilla extract

Info: Good Food magazine, March 1986 posted by Perry Lowell, INTERCOOK Echo, Feb. '92

Preparation: 50 minutes Cook: 15 minutes Plus: 2 hours to chill batter

Crepe Batter:

1. Make crepe batter: whisk egg and milk lightly together in medium mixing bowl. Add flour, sugar, lemon zest, and salt and whisk until smooth. Refrigerate covered at least 2 hours or overnight. 2. One hour before serving, make lemon sauce: heat water and sugar in heavy medium saucepan until sugar dissolves. Add lemon slices and simmer 30 minutes. Cool to room temperature. 3. Make crepes: coat crepe pan on 6-inch nonstick skillet with thin layerof butter or oil. Heat pan over medium-high heat. Pour in 2 tablespoons of the crepe batter and quickly tilt pan to spread batter evenly. Cook until bottom is golden and edge has pulled away from side of pan, about 3 minutes. Turn crepe and cook second side about 1 minute. Let cool on plate and repeat with remaining batter to make 8 crepes in all. (Crepes can be cooked in advance and refrigerated or frozen, tightly wrapped. Warm in 300 degree oven before serving.) 4. Just before serving, make cream filling: beat cream, sugar, and vanilla in mixer bowl until stiff peaks form. 5. Place 2 crepes, golden side down, on each dessert plate. Spoon cream filling onto each crepe and roll up, folding in edges and placing seam side down on plates. Pour 1/4 cup lemon sauce over each serving, and serve at once.

Courtesy of Shareware RECIPE CLIPPER 1.2

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