I love lemon in pastry. It gives desserts the unique taste. You can still taste a little bit of sourness, but the right amount.
For crêpe you will need:
- 3 eggs
- 5 tablespoons of sugar
- 200 ml milk
- 2 cups of flour
- a pinch of salt
Directions
Place all the ingredients into the blender, if it comes out thick add milk or water
Heat nonstick skillet over medium. Slightly coat with butter. Pour crêpe mixture so it covers bottom of skillet. Cook until crêpe is golden brown(2-3 minutes). I usually don't cook the other side. After sliding your crêpe out of skillet you can lightly coat is with butter
For lemon cream you will need:
- 4 lemons
- 4 eggs yolk
- 125 gr butter
- 200 gr sugar
Directions
Grate lemons skin (only yellow part), squeeze lemons juice ( it should be nearly 200 ml)
Beat eggs with folk really well
Melt butter on low heat, add lemon juice (you can add a little bit of orange juice as well), beaten eggs, lemon zest and sugar, stir all the time
When mixture is beginning to boil, lower the heat, continue stirring. It will thicken and after 5-7 minutes it's done. Wait for cooling and only after that store in glass bottle or jar.
Add as much cream on crepes as you like. This cream is also perfect for muffin filling, tarts, cakes.
I decorated these crepes with orange and whipped cream.
Bon Appetit!
