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What You Need:
(To serve 4 to 6 (about 2 each))
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DESSERT CREPES
8 tablespoons butter (1 quarterpound stick)
½ cup cold water
¼ cup milk
2 eggs plus 2 additional egg yolks
¾ cup unsifted all-purpose flour
1 tablespoon sugar
1 teaspoon freshly grated lemon peel
¼ teaspoon salt
LEMON SOUFFLE FILLING
3 tablespoons unsalted butter
5 level tablespoons sifted all-purpose flour
½ cup hot milk
3 egg yolks
4 tablespoons sugar
3 tablespoons strained fresh lemon juice
1 tablespoon freshly grated lemon peel
3 egg whites
Salt
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Translate this recipe:
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| How To Cook: |
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1. DESSERT CREPES: First clarify the butter by melting it in a small, heavy saucepan or skillet over low heat, skimming off the surface foam. Spoon the clear butter on top into a bowl, and discard the milky solids at the bottom of the pan. Then make the batter for the crepes in a blender or by hand with 2 tablespoons of the clarified butter.
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2. After the batter has rested for at least 2 hours, cook the crepes in the remaining clarified butter, using a 5-inch cripe pan or heavy skillet with sloping sides. This recipe will make at least 12 crepes. When the crepes are finished, stack them on a plate. Set them aside, covered with plastic wrap.
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3. LEMON SOUFFLE FILLING: Preheat the oven to 400°. In a heavy 1- to 2- quart saucepan, melt 3 tablespoons of butter over low heat, stir in the flour, then cook, stirring, for 1 to 2 minutes. Remove from the heat and let cool for a moment. Beat in the milk vigorously to blend roux and liquid. Cook, stirring constantly, until the mixture boils and thickens.
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4. Immediately scoop into a large bowl and beat in the egg yolks, one at a time. Add 3 tablespoons of the sugar, the lemon juice and finally the lemon peel, stirring thoroughly until all the ingredients are combined. In a separate bowl, beat the egg whites and a pinch of salt with a whisk or rotary beater until they cling to the beater; add the remaining 1 tablespoon of sugar and beat until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of egg white into the lemon souffle base; then lightly fold in the rest of the egg whites.
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5. Carefully separate the cripes and lay them speckled side up on wax paper. Place about 1 tablespoon of the lemon souffle mixture on the top half of each crepe and gently lift the lower half up over it. Then lightly fold the crepesinto quarters to make small triangles. Arrange the cripes side by side in a large, shallow, buttered baking dish.
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6. Sprinkle each crepe with a little sugar, then bake them on the middle shelf of theoven for 10 minutes, or until they have puffed up and the sugar has melted to a lightglaze. Serve the crepes at once, on a heated platter or individual dessert plates.
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