Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Egg
1/2 c Milk
1/4 c All-purpose flour
1 ts Sugar
1 ts Grated lemon zest
1 pn Salt
Butter or oil for skillet
Lemon Sauce:
2 c Water
1 c Sugar
2 Lemons, sliced paper thin,
-seeded
Cream Filling:
1 c Heavy cream, cold
2 ts Sugar
1 Teaspon vanilla extract

Info: Good Food magazine, March 1986 posted by Perry Lowell,
INTERCOOK Echo, Feb. '92

Preparation: 50 minutes Cook: 15 minutes Plus: 2 hours to chill
batter

Crepe Batter:

1. Make crepe batter: whisk egg and milk lightly together in medium
mixing bowl. Add flour, sugar, lemon zest, and salt and whisk until
smooth. Refrigerate covered at least 2 hours or overnight. 2. One
hour before serving, make lemon sauce: heat water and sugar in heavy
medium saucepan until sugar dissolves. Add lemon slices and simmer
30 minutes. Cool to room temperature. 3. Make crepes: coat crepe pan
on 6-inch nonstick skillet with thin layerof butter or oil. Heat pan
over medium-high heat. Pour in 2 tablespoons of the crepe batter and
quickly tilt pan to spread batter evenly. Cook until bottom is
golden and edge has pulled away from side of pan, about 3 minutes.
Turn crepe and cook second side about 1 minute. Let cool on plate and
repeat with remaining batter to make 8 crepes in all. (Crepes can be
cooked in advance and refrigerated or frozen, tightly wrapped. Warm
in 300 degree oven before serving.) 4. Just before serving, make
cream filling: beat cream, sugar, and vanilla in mixer bowl until
stiff peaks form. 5. Place 2 crepes, golden side down, on each
dessert plate. Spoon cream filling onto each crepe and roll up,
folding in edges and placing seam side down on plates. Pour 1/4 cup
lemon sauce over each serving, and serve at once.

Courtesy of Shareware RECIPE CLIPPER 1.2

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