Lemon Filled Crepes
3/4 cup sugar 2 tablespoons cornstarch 2 beaten egg yolks 1 teaspoon grated lemon peel 3 tablespoons lemon juice 1 tablespoon butter or margarine 9 Basic Dessert Crepes In a heavy saucepan combine sugar, cornstarch, and dash salt; stir in 3/4 cup cold water. Stir in egg yolks, lemon peel, and juice. Cook and stir till thickened. Cook 1 minute more; remove from heat. Stir in butter. Cover; cool. To assemble, spread about 2 tablespoons of the lemon filling over unbrowned side of a Basic Dessert Crepe, leaving a 1/4-inch rim around edge. Roll up jelly roll style. Repeat with remaining filling and crepes. Cover and chill or serve immediately. Makes 9. Basic Dessert Crepes: Combine 1 1/2 cups milk, 1 cup all-purpose flour, 2 eggs, 2 tablespoons sugar, 1 tablespoon cooking oil, and 1/8 teaspoon salt. Beat with a rotary beater till combined. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side. (Or, cook on an inverted crepe pan.) Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes, greasing skillet occasionally. BETTER HOMES AND GARDENS NEW COOK BOOK Copyright 1981 by Meredith Corporation --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
