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Lemon Crepes with Raspberry Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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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.

One Comment

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Profile photo of Sarah | Whole and Heavenly Oven

Sarah | Whole and Heavenly Oven on 3.23.2013

These were delicious! I used honey to sweeten the sauce and it turned out great.

One Review

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Profile photo of Christine A

Christine A on 4.17.2013

These crepes are superb! Made them twice and everyone loved them. Didn’t make the sauce, but made my own blueberry sauce and apples for the filling.

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