MEYER LEMON AND RASPBERRY CREPES
The deeply distinctive flavor of Meyer lemons is used both in the sweet crepes and in their elegant Chantilly cream topping.
Provided by Cheri Liefeld
Categories Breakfast
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours.
- In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time.
- If batter has separated, stir before using. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried.
- To serve immediately, cover crepes with foil; keep warm in preheated 200°F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months.
- To serve, place Meyer Lemon Chantilly Cream in decorating bag. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.
Nutrition Facts : ServingSize 1 Serving
LEMON CREPES WITH RASPBERRY SAUCE
These Lemon Crepes with Raspberry Sauce are easy to make, and they have the best sweet citrus combination. Eat these airy crepes for breakfast, brunch, or even dessert!
Provided by Katerina | Diethood
Categories Breakfast
Time 1h30m
Number Of Ingredients 10
Steps:
- Whisk together flour and salt in a medium bowl.
- 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.
- 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.
- Remove crepe from skillet and repeat with remaining batter.
- Coat pan with cooking spray in between each crepe.
- 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.
- Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.
Nutrition Facts : Calories 136 kcal, Carbohydrate 25 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 29 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 crepe with sauce, TransFat 1 g, UnsaturatedFat 2 g
CHOCOLATE CREPES WITH RASPBERRY SAUCE
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 202mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 6g fiber), Protein 7g protein.
LEMON CREPES
From Huey's Cooking Adventures. A simple crepe recipe that can be served as is or fill with seasonal fruit and cream and roll and serve. Resting time has not been included in the time frame.
Provided by ImPat
Categories Dessert
Time 30m
Yield 8-12 crepes, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266.2, Fat 11.6, SaturatedFat 6.4, Cholesterol 119.4, Sodium 146.1, Carbohydrate 31.9, Fiber 1.7, Sugar 1.4, Protein 9.3
LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE
This is a nice and light summer dessert. The nice thing about cheesecakes, they taste better if cooked the day before!
Provided by startnover
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix crust ingredients together and press in spring form pan.
- Bake 350° for 20 minutes or till light brown.
- Mix all cheesecake ingredients together till smooth.
- After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes.
- turn oven down to 250° degrees and bake 30 minutes more.
- Cool completely and refrigerate.
- For sauce combine sugar and raspberries in sauce pan.
- Boil and if desired strain to remove the seeds.
- Chill and serve over cheesecake.
LEMON SNOW FILLING
Fill your favorite crepe recipe with this creamy lemon filling. Top with raspberry sauce, and garnish with fresh raspberries.
Provided by PSEEGER
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.
Nutrition Facts : Calories 323 calories, Carbohydrate 33 g, Cholesterol 71.6 mg, Fat 20.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 13 g, Sodium 94.6 mg, Sugar 30.8 g
LEMON CREPES
The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm-refreshing and deliciously unpredictable. In this dish, paper-thin crepes are topped with slices of candied lemon and drizzled with a caramel sauce that includes limoncello, a vibrant lemon liqueur.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.
- Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).
- Preheat oven to 200 degrees. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.
- Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.
- Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.
More about "lemon crepes with raspberry sauce recipes"
LEMON CREPES WITH RASPBERRY SAUCE | TASTY KITCHEN: A …
From tastykitchen.com
5/5
LEMON AND RASPBERRY CREPES | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
Reviews 21Category DessertCuisine AmericanTotal Time 1 hr 25 mins
LEMON & WILD STRAWBERRY CRêPES RECIPE - GREAT BRITISH …
From greatbritishchefs.com
RASPBERRY CREME CREPES - MAMA NEEDS CAKE®
From mamaneedscake.com
LEMON CREPE CAKE WITH RASPBERRY SAUCE | FOOD TO LOVE
From foodtolove.co.nz
LEMON CREAM CHEESE GLUTEN-FREE CREPES WITH …
From jamiegeller.com
RASPBERRY LEMON CREAM CHEESE CREPES - CHRISTY IRENE
From christyirene.com
LEMON SUGAR CREPES RECIPE (PLUS TIPS FOR MAKING …
From theunlikelybaker.com
CHOCOLATE CREPES, LEMON MOUSSE, AND RASPBERRY SAUCE
From ngascuisine.com
LEMON RASPBERRY CAKE - SALT & BAKER
From saltandbaker.com
LEMON RASPBERRY CREPE CAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
7 SWEET AND TART LEMON RASPBERRY TREATS | ALLRECIPES
From allrecipes.com
LEMON CREPES WITH RASPBERRIES RECIPE | EAT SMARTER USA
From eatsmarter.com
LEMON CREPES WITH RASPBERRY SAUCE - MEALPLANNERPRO.COM
From mealplannerpro.com
LEMON CREPES WITH RASPBERRY SAUCE - PINTEREST
From pinterest.ca
RASPBERRY LEMON SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
LEMON RASPBERRY CREPES - TEMPORARY123.WIXSITE.COM
From temporary123.wixsite.com
LEMON CREPES WITH SWEETENED RICOTTA RECIPE - EASY RECIPES
From recipegoulash.cc
MEYER LEMON POTS DE CRèME WITH RASPBERRY SAUCE - WILLIAMS …
From williams-sonoma.com
CREPES WITH LEMON & SUGAR - FEELGOODFOODIE
From feelgoodfoodie.net
LEMON, HONEY & RASPBERRY BLENDER CREPES - WHOLESOME PATISSERIE
From wholesomepatisserie.com
LEMON CREAM CAKE WITH RASPBERRY SAUCE • ONE LOVELY LIFE
From onelovelylife.com
LEMON CURD & RASPBERRY CRêPES RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CREPES WITH RASPBERRY SAUCE | LIVING LOU
From livinglou.com
LEMON CREPES WITH RASPBERRY SAUCE | RECIPE | SWEET BREAKFAST, …
From pinterest.com
HOW TO MAKE LEMON RASPBERRY PANCAKES WITH FRESH RASPBERRY …
From hola2.heroinewarrior.com
LEMON CREAM CHEESE GLUTEN-FREE CREPES WITH RASPBERRY SAUCE
From whatjewwannaeat.com
RICOTTA FILLED CREPES WITH RASPBERRY SAUCE RECIPE ON FOOD52
From foodnewsnews.com
RASPBERRY CREPES WITH WHIPPED CREAM - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CREPES WITH STRAWBERRY AND RASPBERRY SAUCE - LET THE BAKING BEGIN!
From letthebakingbegin.com
LEMON CREPES WITH RASPBERRY SAUCE | RECIPES, LEMON CREPES, …
From pinterest.ca
LEMON CHILL WITH RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
LEMON CREPES WITH BLACKBERRY SAUCE - COOK WITH MANALI
From cookwithmanali.com
CREPES WITH LEMON/ RASPBERRY SAUCE | RECIPE - PINTEREST.COM
From pinterest.com
LEMON CREPES WITH RASPBERRY SAUCE | PAVLOVA RECIPE, STRAWBERRY …
From pinterest.co.uk
LEMON RICOTTA CRêPES WITH RASPBERRY SAUCE - PINCH ME, I'M EATING
From pinchmeimeating.com
LAYERED CREPE CAKE WITH RASPBERRY AND LEMON CREME FILLING
From studio5.ksl.com
RASPBERRY LEMON CURD CREPES - HOT DISH HOMEMAKER
From hotdishhomemaker.com
BLACKBERRY LEMON CREPES WITH BLACKBERRY SAUCE | DRISCOLL'S
From driscolls.com
LEMON CUSTARD WITH RASPBERRY SAUCE RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love