German Lemon Crepes Recipes

LEMON CREPES

Steps:

• For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.
• Filling:.
• Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
• In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

LEMON CREPES

Steps:

• Put the flour into a large bowl and make a well in the centre and add the egg one at a time, mixing with a wooden spoon between each egg.
• Add the lemon zest and a good pinch or two of sugar and salt and then add the millk little by little, whisking well between each addition to get a smooth mix.
• Set aside for 1 hour.
• When ready, melt butter in a crepe (or omelette) non-stick pan and then add the melted butter to the crepe mix and whisk well to combine.
• Using a small ladle, put some of the mix into the hot pan (over a medium heat) and then swirl to spread and cook until bubbles begin the appear and then flip and cook other side.
• Continue till all mix is used, you may have to use a little bit of extra butter to grease the pan depending on your pan.
• To serve fold the crepes up in triangles, pour a little lemon juice over the top and sprinle with a little sugar or fill with seasonal fruit and a little cream and roll and above all enjoy.

LEMON CREPES

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.

SWEET GERMAN PANCAKES WITH SUGAR AND LEMON

Steps:

• Gather the ingredients.
• Stir together flour, sugar, ​and salt in a mixing bowl.
• Break eggs into a large cup, add milk and vanilla (if using) and whisk together until smooth (or use an immersion blender ).
• Add the milk to the flour and stir until no lumps remain. Let the batter rest for 15 minutes. This lets the flour granules swell and bind.
• Heat one teaspoon of butter in a frying pan or crepe pan, preferably nonstick. Make a test pancake with 1 tablespoon batter. Add milk to thin, if necessary.
• Use a 1/4 cup measuring cup to transfer batter to the pan. Cook pancakes until set but not brown.
• Flip over for a few seconds and remove to a serving tray or plate. Add the second teaspoon of butter to the pan and repeat.
• These are best eaten right away, by sprinkling with lemon juice and sugar and then rolling them up. Serve and enjoy.

LEMON CREPES

Steps:

• Warm pre-made crepes in a skillet with a little butter. Sprinkle with sugar and a squeeze of lemon juice. Spread with lemon curd and fold into triangles. Dust with confectioners' sugar.
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GERMAN LEMON CREPES

Steps:

• Blend the eggs, milk, water, flour, sugar, vanilla, brandy and melted butter.
• Cover and refrigerate for at least 1 hour or up to 24 hours.
• Heat a non stick crepe pan over medium-high heat until hot. Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter for a 6-7 inch pan or about 1/4 cup for a 9-10 include pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute.
• Loosed the edges with a spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds.
• Repeat with the remaining batter, adding butter as needed and stacking the crepes.
• Roll the crepes up or fold in quarters. Drizzle butter over them, sprinkle with powdered sugar and serve with lemon wedges.