Crispy Crepes With Lemon Cream Food

CREAM CRêPES

Steps:

• Whisk eggs and milk in medium bowl until blended. Stir in flour. Let stand 30 min.
• Spray 8-inch skillet with cooking spray. Heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.
• Beat cream cheese, sugar, lemon zest and juice until blended. Spread 2 rounded Tbsp. cream cheese mixture onto each crêpe; fold into quarters. Place on dessert plates.
• Cook and stir preserves and water in saucepan on low heat 2 to 3 min. or until heated through. Spoon over crêpes.

CRISPY CREPES WITH DULCE DE LECHE SAUCE

Steps:

• Preheat oven to 350°F.
• Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
• Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
• Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.
• Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.
• Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
• Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.
• Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.

LEMON DREAM CREPES

Steps:

• In a large bowl, combine the flour, sugar and salt. Combine the milk, eggs, butter and vanilla; add to flour mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter until the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until edges are lightly browned; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, melt butter in a small saucepan over low heat. Add the sugar, lemon juice, lemon zest and salt. Whisk in eggs and yolks. Cook over low heat until mixture thickens and coats the back of a metal spoon, whisking constantly. Remove from the heat. Transfer to a small bowl; press plastic wrap over top of filling. Refrigerate until chilled., In a small bowl, beat cream until soft peaks form. Fold half of the whipped cream into lemon filling. To serve, spoon 2 tablespoonfuls of filling down the center of each crepe; fold sides of crepe over filling. Top with remaining whipped cream.

LEMON CREPES

Steps:

• Put the flour into a large bowl and make a well in the centre and add the egg one at a time, mixing with a wooden spoon between each egg.
• Add the lemon zest and a good pinch or two of sugar and salt and then add the millk little by little, whisking well between each addition to get a smooth mix.
• Set aside for 1 hour.
• When ready, melt butter in a crepe (or omelette) non-stick pan and then add the melted butter to the crepe mix and whisk well to combine.
• Using a small ladle, put some of the mix into the hot pan (over a medium heat) and then swirl to spread and cook until bubbles begin the appear and then flip and cook other side.
• Continue till all mix is used, you may have to use a little bit of extra butter to grease the pan depending on your pan.
• To serve fold the crepes up in triangles, pour a little lemon juice over the top and sprinle with a little sugar or fill with seasonal fruit and a little cream and roll and above all enjoy.

LEMON CHEESECAKE CREPES

Steps:

• Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
• Once the batter has set, heat a small pan and add butter.
• Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.
• Cook for about 30 seconds, then flip and cook for another 10 seconds.
• Move them to a flat cutting board to cool and continue until batter is gone.
• Combine all ingredients in a bowl or stand mixer fitted with a paddle attachments and beat until light and fluffy, about 2 to 3 minutes.
• Pipe filling down the center of each crepe, rolling the sides up over the filling and plate.
• Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.
• Garnish with lemon slices and extra lemon zest if desired.

LEMON CREPES WITH ALMOND MASCARPONE

Steps:

• For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside.
• For the almond mascarpone filling: Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds.
• Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed.
• To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired.

CRAB-STUFFED CREPES

Steps:

• Heat oven to 400°F.
• In a small skillet, heat the butter on high heat. Add the onion and garlic and cook, stirring regularly, until garlic is fragrant and onion is translucent. Transfer to a mixing bowl using a rubber spatula to get all the butter too.
• To the mixing bowl with the onion mixture, add the remaining ingredients for the crab filling, adding the crab gently in last.
• Fill the center of each crepe with crabmeat mixture (scant 1/4 cup each). Roll crepes up and place in a 13x9 baking dish.
• Bake at 400˚F for 15 minutes or until heated through and edges of crepes are just a little crispy.
• While the crepes are cooking, melt the butter in a medium saucepan. Whisk in the flour and cook over medium heat for 2 minutes.
• Slowly pour in the milk, whisking constantly. Heat on medium-low heat, stirring constantly, ~5-10 minutes until thickened.
• Remove from the heat. Stir in salt and cheddar until melted and smooth. Add the lemon juice.
• Serve the Lemon Cheese Sauce drizzled over the Crab Crepes.

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM

Steps:

• In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
• When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
• Ladle a few tablespoons of batter into the center of the hot pan.
• Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
• Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
• If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
• When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
• Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
• To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.

CRISPY CREPES WITH LEMON CREAM

Steps:

• FOR CREPES: Blend first 3 ingredients in processor. Blend in eggs, 2 tablespoons melted butter, then 1 cup milk until smooth, scraping down sides often. Transfer batter to bowl. Cover; chill 1 hour. If necessary, whisk more milk into batter, 1 tablespoonful at a time, to thin to consistency of very heavy cream. Heat heavy nonstick skillet with 7-inch-diameter bottom over medium-high heat. Brush skillet with melted butter. Spoon 2 1/2 tablespoons batter into skillet; swirl to coat bottom evenly. Cook until top of crepe appears dry, about 45 seconds. Loosen sides of crepe with spatula. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, stacking crepes between sheets of waxed paper. (Can be made 3 days ahead; place in resealable plastic bag and chill.) FOR FILLING: Whisk eggs and sugar in medium bowl until very thick and pale yellow. Bring lemon juice and lemon peel to boil in heavy small saucepan. Gradually whisk hot juice mixture into egg mixture. Return mixture to same pan; stir over medium heat until curd boils, about 3 minutes. Remove from heat. Whisk in butter, 1 piece at a time, until melted. Press plastic wrap onto surface of curd; chill until cold, at least 2 hours. Beat cream to peaks in bowl; fold into curd in 2 additions. Cover; chill at least 6 hours. Place 1 crepe, spotted side up, on work surface. Spread 1/4 cup filling over half of crepe. Fold crepe in half, then in half again, creating triangle. Repeat with 11 more crepes and remaining filling. Place 2 crepes on each plate; scoop sorbet alongside. Sift powdered sugar over.