MEYER LEMON AND RASPBERRY CREPES

Meyer Lemon and Raspberry Crepes image

Provided by Cheri Liefeld

Categories Breakfast

Time 2h40m

Yield 4

Number Of Ingredients 13

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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