Best Lemon Crepes With Raspberry Sauce Recipes

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FRENCH CREAM CREPES WITH RASPBERRY SAUCE



French Cream Crepes With Raspberry Sauce image

I first made this for Girl Scout Thinking Day in 92 or 93. I made over 300 of them! Somewhere along the line I lost the cookbook, but then a friend of mine had the exact same cookbook and let me have it! I'm posting it here so I don't loose it again. I made them again for a NYE party to ring in 2011, they're just as great as I remember them! The parts can be made the day before and assembled right before needed.

Provided by Buzymomof3

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup sugar
1/2 cup flour
2 cups milk
4 eggs
2 tablespoons butter
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries
1/4 cup sugar
2 tablespoons cornstarch
12 pre-made crepes

Steps:

  • For Filling:.
  • In saucepan, combine sugar and flour and stir in milk.
  • Cook over low heat, stirring constantly until thick.
  • In small bowl beat 4 eggs.
  • Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
  • Keep cooking over low heat stirring constantly for about 2 more minutes.
  • Stir in butter and vanilla and set pan aside to cool.
  • Sauce:.
  • Thaw raspberries.
  • Heat fruit to get juice started (or microwave),
  • Combine sugar and cornstarch and stir into fruit.
  • Cook over low heat, stirring until thick.
  • Cool.
  • Assemble:.
  • Put a spoonful of filing in crepe and fold in favorite pattern.
  • Top with a spoonful of warm sauce.
  • I've made all the parts a day or two before, and assembled later with great results.
  • Enjoy!

FRESH LEMON CREAM CREPES



Fresh Lemon Cream Crepes image

Mmm! Light as a feather crepes with a creamy filling and fresh berries.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 10

Number Of Ingredients 13

1/2 cup Original Bisquick™ mix
1 tablespoon sugar
1/2 cup milk
1 tablespoon butter, melted
2 eggs
2 cups sour cream
1/2 cup milk
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fresh raspberries
Powdered sugar
Additional fresh raspberries, if desired

Steps:

  • In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
  • In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
  • To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Crepe, Sodium 300 mg, Sugar 15 g, TransFat 1/2 g

CREPES WITH RASPBERRY-CASSIS SAUCE



Crepes With Raspberry-Cassis Sauce image

These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, pancakes, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 1/4 cups/300 milliliters low-fat milk, such as skim or 1 percent
2 large eggs
1/4 teaspoon salt
1 tablespoon/15 grams sugar
1/3 cup plus 1 tablespoon/55 grams unbleached all-purpose flour, sifted
1/3 cup plus 1 tablespoon/55 grams whole wheat flour or whole wheat pastry flour, sifted
3 tablespoons unsalted butter, melted, plus butter for the pan
1 teaspoon finely grated lime zest (from about 1/2 lime)
1/4 cup sugar
1/2 teaspoon rose water
1 6-ounce box raspberries (about 1 1/4 cups)
1 tablespoon crème de cassis liqueur
1 1/4 cups/300 milliliters plain Greek yogurt (2 percent fat)
1 tablespoon plus 1 teaspoon mild honey, such as clover or acacia (more to taste)
1 1/4 teaspoons finely grated lime zest (from about 1/2 lime)
1 to 1 1/2 teaspoons fresh lime juice (to taste)
1 6-ounce box raspberries (about 1 1/4 cups)
Powdered sugar for dusting (optional)

Steps:

  • To make crepe batter, place milk, eggs, salt and sugar in blender. Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth. Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes. If resting batter longer, refrigerate. (Whisk again before making crepes.)
  • While batter is resting, make raspberry sauce. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. Reduce heat to medium low and simmer until sugar has dissolved. Remove from heat. Stir in rose water, raspberries and cassis liqueur. Return to heat, bring to a simmer, cover and simmer 10 minutes. Remove from heat and strain the mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
  • Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice. Taste and adjust sweetness. Set aside.
  • To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter. Pan must be hot when you add crepe batter. Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate. Continue with remaining batter, brushing pan occasionally with butter if desired.
  • If you want to serve crepes at their hottest, assemble them as they come out of the pan. Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again. Place on plate or platter. When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar. Serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 175 milligrams, Sugar 23 grams, TransFat 0 grams

LEMON CREPES



Lemon Crepes image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

Steps:

  • Warm pre-made crepes in a skillet with a little butter. Sprinkle with sugar and a squeeze of lemon juice. Spread with lemon curd and fold into triangles. Dust with confectioners' sugar.
  • Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

MEYER LEMON AND RASPBERRY CREPES



Meyer Lemon and Raspberry Crepes image

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

2 eggs
1 cup milk
1/4 cup water
2 tablespoons fresh Meyer lemon juice
2 tablespoons butter, melted, cooled
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
3 tablespoons granulated sugar
Additional butter for frying crepes
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons fresh Meyer lemon juice
1 cup fresh raspberries

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

CREPES WITH LEMON/ RASPBERRY SAUCE



Crepes with Lemon/ Raspberry Sauce image

When I was writing my recipe column many years ago, I made this recipe and took it to work with me to treat the staff- and I am pleased to say it got rave reviews! Recipe can be made with any fruit, pudding or pie filling. I used an electric crepe-maker. Skillet works fine too. For the sauce you can use raspberry preserves ...

Provided by Pat Duran

Categories     Fruit Breakfast

Time 25m

Number Of Ingredients 21

BASIC DESSERT CREPES/BLINTZES
4 large eggs
1 c all purpose flour
1/2 c milk
1/2 c water
1/2 tsp salt
2 Tbsp melted butter, no substitution
2 tsp granulated sugar
1 tsp vanilla
FILLING:
1 c ricotta cheese
2/3 c cottage cheese,small curd
1/4 c powdered sugar
1/2 tsp vanilla
1/2 tsp grated lemon peel
RASPBERRY SAUCE
1/2 c sugar
1 1/2 tsp cornstarch
1/2 c water
2 tsp lemon juice
1 1/2 c raspberries

Steps:

  • 1. Dessert Crepe Batter: Measure all ingredients, except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all ingredients are combined, if you get any lumps, pour batter through a strainer.( If you want chocolate crepes add 2 Tablespoons of chocolate sauce to the recipe).
  • 2. Making crepes: Heat a lightly greased 6-inch skillet with cooking spray. Remove from heat and spoon 2 Tablespoons batter, lift and tilt skillet to spread batter. Return to heat; brown on one side. (or, cook on an inverted crepe pan-if lucky to have one).Invert pan over paper toweling; remove crepe. Repeat to use remaining batter . Makes about 12-14. Keep warm in moderate oven.
  • 3. Ricotta cheese filling: Combine all ingredients. Spoon into cooked crepe. Fold and place in a greased 8x6 inch baking dish. Keep warm in 350^ oven. To serve, spread with melted butter and sprinkle with powdered sugar. Top with raspberry sauce.
  • 4. Raspberry sauce: Mix all ingredients, except berries and lemon juice,until well blended. Add berries and cook over low heat until sauce is thickened and clear, stirring constantly. Stir in lemon juice. Makes about 1 1/2 cups.
  • 5. step 3 Tilt pan to cover bottom . Brown lightly.
  • 6. step 4 Carefully lift to turn over.
  • 7. step 5 After turning cook till light brown.
  • 8. step 6 Carefully slide from pan and frill and roll up.

RASPBERRY FILLED CREPES



Raspberry Filled Crepes image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 12 crepes

Number Of Ingredients 13

4 eggs
1 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
1 cup raspberry jam
1/2 teaspoon pure vanilla extract
1/2 cup heavy whipping cream
1 1/2 teaspoons powdered sugar
1 teaspoon vanilla extract
2 cups sugar
1 vanilla bean

Steps:

  • Fresh raspberries and vanilla sugar, recipe follows
  • For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
  • In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
  • For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
  • Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
  • Vanilla Sugar:
  • Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
  • Yield: 2 cups

LEMON-MASCARPONE CREPE CAKE



Lemon-Mascarpone Crepe Cake image

This Lemon-Mascarpone Crepe Cake is a dessert dream. Lemon curd can be made the week before; if you don't have time, use store-bought, and lighten it with whipped cream-the cake will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 5h

Yield Makes one 10-inch cake

Number Of Ingredients 16

1 3/4 cups whole milk
4 large eggs
1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
1 cup all-purpose flour
6 tablespoons finely ground cornmeal
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, plus 3 large egg yolks
3/4 cup fresh lemon juice (from about 5 lemons)
2 1/2 cups heavy cream, divided
6 tablespoons sugar, divided
5 ounces mascarpone cheese
1 teaspoon pure vanilla extract
Crushed amaretti cookies, for garnish (optional)

Steps:

  • Crepes: Combine all ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.
  • Vigorously stir batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat. Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to 22 crepes). Let crepes cool completely, about 30 minutes.
  • Lemon curd: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low, and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice (the mixture will appear curdled). Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat until thick enough to coat the back of a wooden spoon, 5 to 7 minutes. Transfer to a bowl, cover surface of curd with plastic wrap, and let cool completely in the refrigerator, about 2 hours.
  • Assembly: Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form. Fold a third of the whipped cream into lemon curd with a rubber spatula until thoroughly combined. Gently fold cream-curd mixture into remaining whipped cream until thoroughly combined.
  • For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment. Place 1 crepe in center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe.
  • Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla until soft peaks form. Spoon mascarpone cream on top of cake, and carefully spread across top and sides. Refrigerate until set, about 2 hours. Let stand at room temperature 30 minutes. Just before serving, remove parchment frame, and garnish with amaretti cookies.
  • Crepe ExpectationsAbout 20 crepes sandwiched with lemon curd cream and thickly topped with mascarpone cream take the concept of layer cake to the next level.

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