Crepes with lemon
Instructions
Put the flour into a bowl, add 2 eggs and beat with a fork, mixing the two ingredients.
Add the milk, a little at a time, and continue to beat until you have a smooth batter.
Together, stirring constantly, 2 tablespoons of melted butter, brandy and salt.
Let batter rest, covered, in a cool place for about an hour.
Wash the lemons, grate the zest and spremeteli filtering the juice.
Beat the eggs in a small saucepan with remaining 60 g of butter and sugar.
Add the juice and zest of the lemons and put the cream to bake in a Bain-Marie, always banging with a whisk.
When the cream is thickened, levatela from heat and allow to cool.
Prepare crepes.
Grease a small frying pan, let it warm up much, pour a little of batter distributing on the bottom; When is wrinkled, remove with a shovel the cracks, rigiratela and cook on the other side.
Proceed thus until depletion of the batter.
As you cook the crepes, place them on a plate, stack, keeping them warm in front of the oven on and with the door open.
The stuffed crepes with lemon cream, ripiegatele in four, put them on a serving dish and serve sprinkle with powdered sugar.
Ingredients and dosing for 4 persons
- 200 g of flour
- 5 eggs
- 200 g of sugar
- 2 lemons
- 1 glass of milk
- 1 tablespoon of brandy
- 60 g of butter
- 2 tablespoons of melted butter
- 2 tablespoons of icing sugar
- 1 pinch of salt