Recipe - Lemon Crepes

1 lg Egg
One half cup Milk
One fourth cup Allpurpose flour
1 teaspoon Sugar
1 teaspoon Grated lemon zest
1 pn Salt
Butter or oil for skillet
Lemon Sauce:
2 cup Water
1 cup Sugar
2 Lemons, cut or sliced up paper thin,
seeded
Cream Filling:
1 cup Heavy cream, cold
2 teaspoon Sugar
1 Teaspon vanilla extract

Info: Good Food magazine, March 1986 posted by Perry Lowell, INTERCOOK
Echo, Feb. '92

Preparation: 50 minutes Cook: 15 minutes Plus: 2 hours to chill batter

Crepe Batter:

1. Make crepe batter: whisk egg and milk lightly together in medium
mixing bowl. Add flour, sugar, lemon zest, and salt and whisk until smooth.
Refrigerate covered at least 2 hours or overnight. 2. One hour before
serving, make lemon sauce: heat water and sugar in heavy medium saucepan
until sugar dissolves. Add lemon slices and simmer 30 minutes. Cool to room
temperature. 3. Make crepes: coat crepe pan on 6inch nonstick skillet with
thin layerof butter or oil. Heat pan over mediumhigh heat. Pour in 2
tablespoons of the crepe batter and quickly tilt pan to spread batter
evenly. Cook until bottom is golden and edge has pulled away from side of
pan, about 3 minutes. Turn crepe and cook second side about 1 minute. Let
cool on plate and repeat with remaining batter to make 8 crepes in all.
(Crepes can be cooked in advance and refrigerated or frozen, tightly
wrapped. Warm in 300 degree oven before serving.) 4. Just before serving,
make cream filling: beat cream, sugar, and vanilla in mixer bowl until
stiff peaks form. 5. Place 2 crepes, golden side down, on each dessert
plate. Spoon cream filling onto each crepe and roll up, folding in edges
and placing seam side down on plates. Pour One fourth cup lemon sauce over each
serving, and serve at once.

Courtesy of Shareware RECIPE CLIPPER 1.2

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini