Strawberry filled lemon crepes with sweet lemon sauce and lemon cream rosettes recipe

Strawberry-Filled Lemon Crepes with Sweet Lemon Sauce and Lemon Cream Rosettes recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.9210

Ingredients – Crepes

2 eggs

1-1/2 cups milk

1 cup all-purpose flour

1/2 teaspoon salt

2 Tablespoons butter, melted

1 teaspoon lemon extract

Ingredients – Lemon Sauce

1 cup granulated sugar

1/2 cup salted butter

1/4 cup water

1 egg yolk

1 teaspoon grated lemon zest

3 Tablespoons freshly squeezed lemon juice

Ingredients – Lemon Cream

2 cups heavy whipping cream

1 teaspoon lemon extract

1/2 cup powdered sugar

Additional Ingredients

Fresh strawberries (approx. 6 medium berries to each 8 inch crepe)

Strawberry brandy

Powdered sugar

Good quality strawberry jam

Instructions:

“These crepes are to die for!”

Crepes: Mix all ingredients in food processor and chill batter for at least 1 hour. Preheat prepared crepe pan over medium heat. Pour chilled batter into pan, swirling it until batter just covers bottom of pan. Cook just until crepe is golden brown (approximately 1 minute), flip over, and lightly brown other side. Continue cooking crepes while keeping cooked crepes warm by covering with foil.

Lemon Sauce: Whisk together all ingredients in heavy-bottomed saucepan set over moderate heat. Bring to a boil, whisking constantly. Boil for 1 minute and set aside, keeping the sauce warm by covering it.

Lemon Cream: Whip heavy cream until beaters begin to show indentation in cream. Add sugar and extract. Keep beating until stiff peaks form. Keep chilled until used.

Prepared Strawberries: Using approximately 6 medium strawberries to each 8-inch crepe, cut fresh, cleaned strawberries into slices. Saute strawberry slices with a little strawberry brandy and powdered sugar just until warmed a little.

Assembly: Take each warmed crepe and spread with strawberry jam and fill with prepared strawberries. Fold 1/3 of crepe up from the bottom, then fold left and right sides in to center to hold strawberries; flip crepe over onto serving dish. Pour warmed lemon sauce over crepe, dollop top or pipe rosette with lemon cream, powder them with confectioners’ sugar, and place a fanned strawberry over cream for garnish.