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Ингредиенты
- 2 lrg Large eggs plus 2 egg yolks
- 3/4 c. lowfat milk
- 1/4 c. water
- 1 Tbsp. cognac or possibly apricot brandy
- 1 tsp vanilla extract
- 3/4 c. cornstarch
- 1 Tbsp. sugar Healthy pinch of salt
- 3 Tbsp. unsalted butter, melted Additional melted butter to coat pan
- 2 c. cool creme fraiche (see below) or possibly lowfat sour cream
- 1 1/4 c. sifted confectioner's sugar
- 4 x fresh lemons, cut into large wedges
Инструкции
- Place Large eggs, egg yolks, lowfat milk, water, liqueur, vanilla, cornstarch, sugar and salt, in the order given, in blender container. (Or possibly if you wish to use an immersion blender, place the ingredients in a deep mixing bowl.) Mix on high till smooth, about 30 seconds. Scrape down sides and bottom of container once.
- Add in melted butter and blend 15 seconds longer. Use immediately or possibly chill till needed.
- Heat a 6 inch crepe pan or possibly non-stick skillet over medium-high heat. Use a pastry brush to coat pan with a small amount of melted butter. Stir the batter a few times. Remove the pan from the heat and immediately ladle in 2 Tbsp. batter, tilting and rotating the pan quickly in all directions to coat entire surface proportionately.
- Return pan to heat. Cook 1 to 1 1/2 min, till edges are lightly browned and the crepe, when lifted up slightly from the pan is seen to be set and almost dry. Slide long spatula underneath crepe and turn carefully to prevent tearing.
- Cook about 30 seconds, just till brown in spots but not till crispy. The second side is never as attractive in appearance as the first. (When you fill, keep the first side on the outside.) The crepes should remain soft, so do not overcook. Invert the pan to release the crepe onto a clean dish towel. This goes very quickly once you get going and you can use two pans at once.
- Continue to make crepes in this manner, stirring batter before cooking each one, and greasing the pan lightly as needed.
- If using crepes within a few hrs, cover with another towel. For longer storage, stack cooled crepes, separated by waxed paper and slip into a zipper plastic bag. Chill up to 3 days, or possibly freeze up to 1 month.
- To serve: Set out creme fraiche, confectioner's sugar and lemon wedges.
- Fold each crepe into quarters and hot in the oven or possibly chafing dish. Arrange 1 or possibly 2 crepes on a dessert plate; top with a sprinkling of confectioner's sugar and a dab of creme fraiche. Squeeze some lemon juice over all. Eat immediately.
- Creme fraiche: Place 1 (16-oz) bag frzn unsweetened raspberries in a bowl and sprinkle with sugar. Let stand till thawed, a few hrs. Press through a sieve and chill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 659g | |
| Calories 1363 | |
| Calories from Fat 324 | 24% |
| Total Fat 36.87g | 46% |
| Saturated Fat 23.12g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 100mg | 4% |
| Potassium 467mg | 13% |
| Total Carbs 245.87g | 66% |
| Dietary Fiber 4.3g | 14% |
| Sugars 148.12g | 99% |
| Protein 8.13g | 13% |
