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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Dessert Crepes Recipe

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This recipe for Lemon Dessert Crepes is from The Mitchell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Beaten Eggs
1 ½ Cup Milk
1 Cup All-purpose flour
1 Tablespoon Cooking Oil
2 Tablespoon Sugar
Directions:
Directions:
Combine eggs, milk, flour, oil and sugar; beat until well mixed

Heat a 6-inch skillet on medium heat. Lightly grease skillet. Spoon approximately ¼ cup of batter into skillet. Lift and tilt skillet to spread batter evenly. Cook approx. 1 ½ minutes; edges will turn opaque when ready to flip. Flip crepe and cook for an additional 30 seconds. Remove crepe from pan and place in oven at the lowest temperature possible until ready to serve.

To serve, spread butter, sprinkle powdered sugar, and squeeze lemon over crepe. Roll crepe and sprinkle powdered sugar and lemon to finish. Pancake syrup adds a sweet touch.
Number Of Servings:
Number Of Servings:
Makes 18 crepes.
Preparation Time:
Preparation Time:
5 Minutes
Personal Notes:
Personal Notes:
*Hint* To maximize lemon juice from lemon: Heat lemon in microwave for 10 seconds; roll lemon between palm and counter top, cut and enjoy!

 

 

 

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