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Lemon Crepes

The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm -- refreshing and deliciously unpredictable. In this dish, paper-thin pancakes are topped with slices of candied lemon and drizzled with a caramel sauce that includes limoncello, a vibrant lemon liqueur.

  • servings: 6
Photography: Caren Alpert

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Ingredients

  • 6 tablespoon unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for pan
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 1/4 cup milk (not skim)
  • 1/4 teaspoon pure vanilla extract
  • 3 large eggs
  • Lemon-Caramel Sauce
  • Candied Lemon Slices

Cook's Note

Each of the components -- crepes, candied citrus slices, sauce -- can be made ahead. The crepes can be made one day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200-degree oven.

Directions

  1. Step 1

    Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.

  2. Step 2

    Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).

  3. Step 3

    Preheat oven to 200 degrees. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.

  4. Step 4

    Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.

  5. Step 5

    Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.

Source
Martha Stewart Living, March 2005

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