2 basic crepe recipes
For the filling
1 1/2 cups all-purpose flour
6 cups whole milk
1 cup granulated sugar
8 large eggs, separated
4 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
Butter (for greasing)
2 cups raspberry jelly
2 basic crepe recipes
For the filling
1 1/2 cups all-purpose flour
6 cups whole milk
1 cup granulated sugar
8 large eggs, separated
4 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
Butter (for greasing)
2 cups raspberry jelly
Prepare the crepe recipe and set aside
Dissolve the flour in a little milk
Add the remaining milk, stirring constantly, until thickened
Combine the sugar, egg yolks, and lemon zest
Mix well and cook over low heat, stirring constantly, until the mixture thickens and leaves the sides of the pan
Add the lemon juice, stir, and remove from heat
Fold in the beaten egg whites
Fill each crepe with 1/4 cup of prepared filling
Closure by folding the sides over the filling and then the top to form a pouch
Place in a butter-greased refrigerator and bake in a preheated oven at 200°C for 10 minutes, or until hot
Serving with melted raspberry jelly
Yields 40 crepes
Total calories: 11,271
