Description
Warm, sweet raspberry sauce over fluffy, citrusy crepes—delightful!
Ingredients
- FOR THE CREPES:
- 1-½ cup All-purpose Flour
- Pinch Of Salt
- 2 cups Whole Milk
- 3 whole Eggs
- 1 whole Lemon, Juice And Zest
- 1 Tablespoon Pure Vanilla Extract
- FOR THE RASPBERRY SAUCE:
- 16 ounces, weight Frozen Raspberries, Thawed
- 1 teaspoon Fresh Lemon Juice
- 1 cup Powdered Sugar
Preparation
For the lemon crepes:
Whisk together flour and salt in a medium bowl.
In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla. Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
Lightly grease a large frying pan with cooking spray and set over medium heat. Add 1/3 cup batter and swirl to completely cover bottom of pan. Cook until edges of crepe curl up and underside of crepe is golden brown, about 2 or 3 minutes. Flip the crepe and continue to cook for 1 more minute.
Remove crepe from skillet and repeat with remaining batter. Coat pan with cooking spray in between each crepe.
For the raspberry sauce:
Combine raspberries, lemon juice and powdered sugar in a saucepan. Cook until raspberries are broken down and reduced, about 10 minutes. Remove from heat and strain through sieve to eliminate seeds.
Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.
