LEMON CREPES WITH RASPBERRY SAUCE

Lemon Crepes with Raspberry Sauce image

Provided by @MakeItYours

Number Of Ingredients 11

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FOR THE CREPES:
1-½ cup All-purpose Flour
Pinch Of Salt
2 cups Whole Milk
3 whole Eggs
1 whole Lemon, Juice And Zest
1 Tablespoon Pure Vanilla Extract
FOR THE RASPBERRY SAUCE:
16 ounces, weight Frozen Raspberries, Thawed
1 teaspoon Fresh Lemon Juice
1 cup Powdered Sugar

Steps:

For the lemon crepes:
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.
For the raspberry sauce:
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.