Crepes Limoncello Recipes

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CREPES LIMONCELLO



Crepes Limoncello image

Make and share this Crepes Limoncello recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggs
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 cup flour
1 pinch salt
1 cup skim milk
1 teaspoon vegetable oil
1/3 cup fresh orange juice
4 tablespoons butter
2 tablespoons sugar
1/4 cup caravella limoncello

Steps:

  • To make the crepes: beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper.
  • Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
  • To make the sauce: in a 10 inch skillet, or chafing dish, over low heat, heat orange juice, butter, and sugar until butter melts.
  • Fold each crepe in half, then fold each one again into quarters. Arrange crepes in sauce in skillet or chafing dish and heat through.
  • In a very small saucepan over low heat, gently heat liqueur until warm; remove saucepan from heat. Ignite Caravella Limoncello with match; pour flaming liqueur over crepes.

Nutrition Facts : Calories 268.7, Fat 15.5, SaturatedFat 8.3, Cholesterol 137.5, Sodium 192.4, Carbohydrate 25.1, Fiber 0.5, Sugar 9.3, Protein 7.5

CREMA DI LIMONCELLO



Crema Di Limoncello image

Limoncello is a traditional Italian digestif. This version, blended with milk, is best served very well chilled. You will also need cheesecloth and a couple of bottles for the finished product. Recipe is by Garrett McCord, who writes the Vanilla Garlic blog.

Provided by Pinay0618

Categories     Beverages

Time P7DT20m

Yield 3 quarts

Number Of Ingredients 5

10 lemons
1 (750 ml) bottle Everclear alcohol
8 cups whole milk
5 cups sugar
1/2 vanilla bean

Steps:

  • Zest the lemons using a lemon zester or the fine groove side of a grater. Place the zest and the Everclear in a container and allow to infuse in a dark, cool place for a week. (If you can't find Everclear, a very good-quality vodka can be used.) After a week has passed strain the liquid through the cheesecloth into a very large glass, stainless steel, or ceramic bowl.
  • In a large stockpot or sauce pan, warm the milk, sugar, and vanilla bean seeds and pod over medium heat and cook, stirring frequently, until dissolved. Remove from the heat and allow the mixture to cool to room temperature (this will take a few hours). Discard the vanilla bean and strain the mixture through the cheesecloth.
  • Combine the Everclear infusion with the sweet milk and stir together. Pass through a colander lined with cheesecloth to catch any solids. Funnel into bottles and store in the freezer. Be sure to leave room in the bottles for the mixture to expand if it freezes to avoid an explosion. Use within six months. Serve small amounts in chilled glasses.

Nutrition Facts : Calories 1743, Fat 21.7, SaturatedFat 12.2, Cholesterol 65.1, Sodium 287, Carbohydrate 382.5, Fiber 5.4, Sugar 370.4, Protein 22.6

LEMON CREPES



Lemon Crepes image

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

6 tablespoon unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup milk (not skim)
1/4 teaspoon pure vanilla extract
3 large eggs
Lemon-Caramel Sauce
Candied Lemon Slices

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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