Lemon
Vanilla
Crepes
-
serves
4
Preparation
-
15
minutes,
Cooking
time
-
15
minutes
1/2
cup
all-purpose
flour
1/4
cup
sugar
2
eggs
1
cup
milk
4
tbsp
butter,
melted
vegetable
oil
vanilla
sugar
or
sugar
2
juicy
lemons,
cut
into
quarteres
Place
the
flour
and
sugar
in
a
bowl.
Crack
in
the
eggs
and
gradually
beat
in
the
milk
and
butter
to
make
a
smooth,
thin
batter.
Heat
about
1/2
tsp
of
oil
in
a
crepe
pan
or
small
frying
pan.
Swirl
in
a
thin
coating
of
batter
and
cook
until
golden,
flip
over
and
cook
the
other
side.
Fold
each
pancake
into
halves
or
quarters
and
serve
immediately
with
a
sprinkling
of
sugar
and
splash
of
lemon
juice.
Fill
'em
Up:
Mix
together
a
8
oz
carton
of
mascarpone
with
one
tbsp
of
sifted
powdered
sugar
(maybe
a
splash
of
orange
or
coffee
liqueur).
Ripple
through
three
tbsp
of
ready-made
chocolate
sauce
and
spoon
into
warm
pancakes
before
folding.
Place
2
cups
frozen
berries
in
a
bowl
and
sprinkle
over
2
tbsp
of
powdered
sugar.
Allow
to
thaw
for
a
few
hours,
then
ripple
in
a
7
oz
carton
of
creme
fraiche.
Submitted By (Miki)
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