Lemon Crêpes With Goat Cheese Filling And Louisiana Kumquat Compote Recipes

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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.

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.

LEMON CRêPES WITH GOAT CHEESE FILLING AND LOUISIANA KUMQUAT COMPOTE



Lemon Crêpes with Goat Cheese Filling and Louisiana Kumquat Compote image

My Bayona staff served this dessert at the Taste of the NFL, a huge hunger-relief fund-raiser that we have participated in for over fifteen years. It takes place the night before the Super Bowl in the host city and is attended by more than 2,000 people, dining on food donated and prepared by chefs representing each NFL team. In seventeen years we have raised over $5 million for food banks and relief agencies all over the country. Now that's a party with a purpose!

Yield makes 16 crêpes

Number Of Ingredients 24

3/4 cup milk
2 tablespoons granulated sugar
2 tablespoons butter, plus more for frying
3 eggs
3/4 cup flour, sifted
1/4 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoon each orange and lemon zest
2 drops lemon oil, optional
1 cup fresh goat cheese (6-8 ounces)
1/2 cup mascarpone (4 ounces)
2 tablespoons sugar
1 teaspoon pure vanilla extract
2 tablespoons orange juice
2 cups kumquats (10 ounces), quartered lengthwise and seeded
2 cups orange juice
1/4 cup fresh lemon juice
1 cup sugar
1 cup water
1/2 vanilla bean
1 teaspoon grated fresh ginger
Lemon Crêpes
Goat Cheese Filling
Louisiana Kumquat Compote

Steps:

  • Heat the milk and granulated sugar in a small saucepan over medium-high heat until the milk is scalded or just begins to bubble. Remove it from the heat and stir in the butter. Place in a blender and add the eggs, flour, confectioners' sugar, and salt. Blend until thoroughly combined, then pulse in the zests. Let the batter rest about 15 minutes to release any air bubbles.
  • Heat 1 teaspoon butter in an 8-inch nonstick pan over medium heat. Pour 1/8 cup (2 tablespoons) of batter into the pan. Tilt and swirl the pan until the batter covers the bottom completely. Keep rolling the batter toward the outer rim so that the edges do not get too thin. When the edges begin to turn golden, flip the crêpe with a plastic spatula and cook approximately 30 seconds on the other side. Slide the crêpe out of the pan onto a cooling rack or baking sheet. Repeat with the remaining batter.
  • Combine all the ingredients in a food processor, or a mixer with the paddle attachment, and process until smooth and slightly creamy. Taste and adjust sweetness with more sugar or orange juice.
  • Place all the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for 30-40 minutes, stirring from time to time, until the mixture is thick and syrupy. Remove from the heat and let cool. Remove the vanilla bean.
  • Spread 1 1/2 tablespoons of the cheese mixture on a crêpe and fold in half. Repeat until all the crêpes are filled. (Up to this point, the crêpes can be made ahead, wrapped tightly, and stored overnight.) In a wide nonstick skillet, heat 1 teaspoon butter over medium-high heat. When bubbly, add the crêpes, four at a time (do not overlap), and sauté until lightly browned, turning the crêpes over once. Fold the crêpes a second time, into triangles. Place two crêpes on each plate and top with some of the kumquat compote.

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