Lemon Crepe Batter Recipes

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LEMON CREPE BATTER



Lemon Crepe Batter image

This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 1h20m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 9

3 eggs
2 egg yolks
1/4 cup lemon juice, freshly squeezed is preferred
3/4 cup 1% low-fat milk
1 cup plain flour
1 1/4 tablespoons sugar
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
2 teaspoons lemon zest

Steps:

  • Beat together the eggs, egg yolks and lemon juice together with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
  • Add the milk and beat well.
  • Sift together the flour, sugar and salt and gradually add to the egg mixture.
  • Add the vegetable oil and blend thoroughly.
  • If beating by hand, strain the mixture through a sieve to remove any lumps.
  • Stir in the lemon rind and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
  • Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
  • You can roll these with fruit inside and top with whipped cream. I have a friend who just likes to eat these with a bit of powdered (confectioner's) sugar on them. Be adventuresome and try it with whatever sounds good with lemon!

Nutrition Facts : Calories 277.3, Fat 11.6, SaturatedFat 2.9, Cholesterol 255.3, Sodium 367.8, Carbohydrate 32.1, Fiber 1, Sugar 7.1, Protein 10.8

LEMON CREPES



Lemon Crepes image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

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.
  • Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

SIMPLE CREPES



Simple Crepes image

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h15m

Yield Makes 12 (8-inch) crepes

Number Of Ingredients 6

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

Steps:

  • In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
  • Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
  • Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g

LEMON-MASCARPONE CREPE CAKE



Lemon-Mascarpone Crepe Cake image

This Lemon-Mascarpone Crepe Cake is a dessert dream. Lemon curd can be made the week before; if you don't have time, use store-bought, and lighten it with whipped cream-the cake will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 5h

Yield Makes one 10-inch cake

Number Of Ingredients 16

1 3/4 cups whole milk
4 large eggs
1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
1 cup all-purpose flour
6 tablespoons finely ground cornmeal
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, plus 3 large egg yolks
3/4 cup fresh lemon juice (from about 5 lemons)
2 1/2 cups heavy cream, divided
6 tablespoons sugar, divided
5 ounces mascarpone cheese
1 teaspoon pure vanilla extract
Crushed amaretti cookies, for garnish (optional)

Steps:

  • Crepes: Combine all ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.
  • Vigorously stir batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat. Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to 22 crepes). Let crepes cool completely, about 30 minutes.
  • Lemon curd: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low, and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice (the mixture will appear curdled). Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat until thick enough to coat the back of a wooden spoon, 5 to 7 minutes. Transfer to a bowl, cover surface of curd with plastic wrap, and let cool completely in the refrigerator, about 2 hours.
  • Assembly: Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form. Fold a third of the whipped cream into lemon curd with a rubber spatula until thoroughly combined. Gently fold cream-curd mixture into remaining whipped cream until thoroughly combined.
  • For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment. Place 1 crepe in center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe.
  • Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla until soft peaks form. Spoon mascarpone cream on top of cake, and carefully spread across top and sides. Refrigerate until set, about 2 hours. Let stand at room temperature 30 minutes. Just before serving, remove parchment frame, and garnish with amaretti cookies.
  • Crepe ExpectationsAbout 20 crepes sandwiched with lemon curd cream and thickly topped with mascarpone cream take the concept of layer cake to the next level.

LEMON CREPES



Lemon Crepes image

From Huey's Cooking Adventures. A simple crepe recipe that can be served as is or fill with seasonal fruit and cream and roll and serve. Resting time has not been included in the time frame.

Provided by ImPat

Categories     Dessert

Time 30m

Yield 8-12 crepes, 4 serving(s)

Number Of Ingredients 7

105 g plain flour (all purpose)
2 eggs
2 lemons (grated zest or rind and juice of)
1/2 teaspoon sugar (1 or 2 good pinches)
1/8 teaspoon salt (a small pinch)
300 ml milk
30 g unsalted butter

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.

Nutrition Facts : Calories 266.2, Fat 11.6, SaturatedFat 6.4, Cholesterol 119.4, Sodium 146.1, Carbohydrate 31.9, Fiber 1.7, Sugar 1.4, Protein 9.3

LEMON CREPES



Lemon Crepes image

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

Provided by LMillerRN

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 eggs
1 1/4 cups milk
2 tablespoons melted unsalted butter
1 cup sifted flour
salt
white pepper
12 ounces cream cheese, at room temperature
1/2 cup sour cream
3/4 cup sugar
1/4 cup powdered sugar
8 lemons, juice of
2 tablespoons grated lemon zest
1 teaspoon pure vanilla extract
12 medium crepes
1/4 cup butter
1/8-1/4 fluid ounce cognac

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.

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