Loading ...
Loading ...
Loading ...
9
Crêpes with Lemon Cream
and Fresh Fruit
The lemon cream is delicious for either
breakfast or dessert, but the crêpes can
also be filled with savory items, such as
scrambled eggs and vegetables.
Makes about 18 filled crêpes
Crêpe Batter:
¼ cup unsalted butter, cut into
tablespoons
1 cup reduced-fat milk,
room temperature
¾ cup unbleached, all-purpose flour
½ teaspoon kosher salt
1 tablespoon granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter,
room temperature
Lemon Cream Filling:
½ cup heavy cream, cold
1½ teaspoons pure vanilla extract
¼ cup real maple syrup
Pinch fine sea salt
½ cup plain, whole milk yogurt
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
2 medium bananas, thinly sliced
1 pound fresh strawberries,
hulled and thinly sliced
Confectioners’ sugar, for serving
(optional)
1. Prepare the crêpes: Put the butter with
the milk in a small saucepan over low
heat. When the butter is melted, remove
from heat and cool slightly.
2.
While butter/milk is heating, put the
flour, salt, and sugar in a medium bowl.
Using the beaters, mix on Speeds 1 to
2 to combine, about 30 seconds. Add
the eggs and vanilla extract and beat
until mixture resembles a thick and sticky
batter. While mixing on Speed 2, mix in the
milk and butter mixture until the batter is
smooth. Rest the batter in the refrigerator
for a minimum of 30 minutes, or up to
overnight.
3.
While batter is resting, just before cooking
crêpes, prepare the filling. Put the heavy
cream into a medium mixing bowl.
Starting on Speed 1 and very gradually
increasing to Speed 8, whip cream
to medium-stiff peaks, about 1 minute.
Add the vanilla extract, maple syrup, and
salt and mix on Speeds 1 to 3 until fully
combined. Add the remaining ingredients,
except for the fruit, and mix on Speed 1
until combined. Reserve.
4.
Cook the crêpes. Mix the crêpe batter
briefly using the beaters on Speed 2 to
remove any lumps that may have formed.
If lumps remain, pour through a fine
strainer. Set an 8- to 10-inch crêpe pan
or nonstick skillet over medium/medium-
high heat. Once pan is hot, add the 1
teaspoon of butter. Tilt pan to evenly
distribute the butter; let pan rest on heat
for an additional 30 seconds. Add a small
amount of batter, a scant ¼ cup, and
with the pan in hand, quickly and evenly
rotate it so the crêpe batter thinly coats
the entire bottom surface. Allow to cook
until set, about 2 minutes (traditionally
the crêpe should not brown). Flip and
cook on the second side for no more than
30 seconds. Remove and repeat with
remaining batter.
5.
To serve, put 2 tablespoons of the lemon
cream in the center of each crêpe and
then top with a portion of the bananas
and strawberries. Fold sides of crêpes
over. Dust with powdered sugar, if using,
and serve.
Nutritional information per filled crêpe:
Calories 156 (46% from fat) • carb. 17g • pro. 4g
fat 8g • sat. fat 5g • chol. 68mg • sod. 131mg
calc. 52mg • fiber 1g
Lemon Ginger Scones
Not too sweet, these scones are a perfect
match for a steamy cup of tea in the morning.
Makes 8 scones
2½ cups cake flour, plus more for
shaping
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Grated zest of 1 lemon
(about 1 tablespoon)
6 tablespoons unsalted butter, cut into
½-inch cubes, room temperature
Loading ...
Loading ...
Loading ...