Lemon Crepes With Raspberry Sauce Recipe

Name: Lemon Crepes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREPES:; 1-1/2 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

Servings: persons

FOR THE CREPES:
1-1/2 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

1
For the lemon crepes:
2
Whisk together flour and salt in a medium bowl.
3
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.
4
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.
5
Remove crepe from skillet and repeat with remaining batter. Coat pan with cooking spray in between each crepe.
6
For the raspberry sauce:
7
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.
8
Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE CREPES:, 1-1/2 cup All-purpose Flour, Pinch Of Salt, 2 cups Whole Milk, and more.

Yes, Lemon Crepes With Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Crepes With Raspberry Sauce

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