Hey You! How goes it? Nice to see you!
Normally I don’t come here on Tuesdays, but this isn’t just any Tuesday. It’s Fat Tuesday! I’m celebrating with these delicious Lemon Crepes and a side of Raspberry Sauce.
The crepes are seriously happening, but they were supposed to be beignets… Lemme tell you a bit about that.
I carry around a list in my head of all things that need to be done, particularly for this blog; grocery list, recipe list, post-conversation list, blogs-I’m-crushing-on list, etc…
A list is a great tool to have, however, it needs to be placed somewhere where it can be seen. Relying on my brain to remember everything is kinda not working.
Case in point. I had a plan to make beignets. I made them, ate them, but they didn’t quite measure up. Then I thought I will wait and make another batch, perfect it, and then post the recipe on Fat Tuesday. Cool.
Do you see beignets on this blog today? Nope you do not. That’s because I completely forgot about those beignets. They kinda escaped that brain list that I was telling you about. But somewhere in the middle of my I’ll-make-beignets and What’s-the-food-plan-for-Valentine’s-Day, these Lemon Crepes with Raspberry Sauce happened. Good thing crepes fit into the whole French Quarter thing or I wouldn’t have anything to talk about today.
Do you know why it’s crepes and beignets and pancakes that we eat on Mardi Gras, or Fat Tuesday? Oui? Non? Well, it’s not for Beads or Miss Thing’s Tatas. ;-D
It’s so to use up all the eggs, milk, flour, etcetera, before fasting of the Lenten season begins, which starts on Wednesday, or Ash Wednesday. True story. Cross my heart.
Thus if you are looking for a recipe to use up some eggs, milk, and flour, you have come to the right place. I think my crepes are awesome. Really, they are. The sweet, warm raspberry sauce over the fluffy, citrusy crepes is delightful. My favorite combination.
You can also spread some Nutella on those crepes and call it a day.
ENJOY!
Ingredients
- 1 1/2 cups all-purpose flour
- pinch of salt
- 2 cups whole milk
- 3 eggs
- fresh lemon juice and zest of 1 (one) lemon
- 1 tablespoon pure vanilla extract
- cooking spray
- 1 bag (16 ounces) frozen raspberries, thawed
- 1 teaspoon fresh lemon juice
- 1 cup powdered sugar
Instructions
- Whisk together flour and salt in a medium bowl.
- In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla.
- Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
- Lightly grease a large frying pan with cooking spray and set over medium heat.
- Add 1/3 cup batter and swirl to completely cover bottom of pan.
- Cook until edges of crepe curl-up and underside of crepe is golden brown. About 2 or 3 minutes.
- Flip the crepe and continue to cook for 1 more minute.
- Remove crepe from skillet and repeat with remaining batter.
- Coat pan with cooking spray in between each crepe.
- Combine raspberries, lemon juice and powdered sugar in a saucepan.
- Cook until raspberries are broken down and reduced, about 10 minutes.
- Remove from heat and strain through sieve to eliminate seeds.
- Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.
Love that you incorporated the lemon in the batter! Must be a great crepe!
You use regular frying pan right? Your crepe has the perfect thickness (more like thinness) and I love how your crepe looks. I was looking forward to getting the recipe here. Thank you for sharing. Going to try this coming weeks!
Yes, Nami, just a regular frying pan. Mine is a T-Fal 12-inch pan.
I have never made or eaten crêpes before. Yours look fantastic – I will have to give them a try. As for forgetting, it happens to me all the time. I think I will one day forget my own name
I love the simplicity and beauty of this dessert, Katerina. Your photographs are gorgeous!
Perfect combination! Lemon and raspberries go so well together.
No beignets, bummer! Just kidding! Your crepes look sooooo much better:-) Now I need a crepe pan, LOL! Hugs, Terra
Your title had me at “lemon.” Love this! While I’m totally a beignet junkie, I’ll never make them at home, so this recipe is actually perfect. I will make these at home!
I love crepes and these look wonderful.
OH, YUM! Lemon and raspberry together make me swoon! What a swell idea to incorporate into crepes. I must put them on my “brain list” for next Fat Tuesday! But, I shant wait until then to try ‘em. xo
Kate, these crepes are absolutely fabulous, and your photos are beautiful! Perfect flavor combination…a must try!
Glad you went with the crepes rather than the beignets. With V-Day coming up, these are healthy and actually, I think I would enjoy them more than beignets even though I do love a beignet with a cup of cafe de latte. Beautiful crepes and raspberry sauce!!! Laissez les bons temps rouler my friend!
Crepes are my weakness! I love the lemon/raspberry flavor combo.
Who needs beignets when we can have these lemon crepes? They’re gorgeous–I’m especially in love with the second image.
I get what you mean about lists. I have tons but half the time, when I go to the grocery store, I forget mine at home.
Perfect crepes! Light, thin, fluffy. Wow, you’re good. Since I’m fat everyday, I guess I don’t have to worry about Fat Tuesday, eh?
Glorious crepes! I love the lemon and raspberry, so pretty!
You make crepes look so EASY! I am so scared and intimidated to make them.
Let’s ditch everything and make a quick run down to New Orleans! We can munch on these crepes on the way and discuss the revival of NKOTB.
Your crepes look delicious! When I was little my dad used to make them around and we would enjoy them rolled up with sugar and lemon juice or a raspberry sauce.
*edit* my comment should have read “around the holidays…” Lack of coffee makes me slow(er).
Oh my! These look so good Kate. I will be making these for breakfast tomorrow that’s for sure. Mmmm…….Nutella hey……sounds good but raspberry with lemon…….yeah, my kinda thing!
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Thank you Nancy!!
Well Kate….I did make these crepes first thing this morning and they were simply delicious. My 4yr old daughter had two and I……well, let’s just say I had a little more than that. I love the hint of citrus from the lemon coming through the raspberry. A perfect combination.
To top it off, we ate it outside in the backyard on the patio, on yet another gorgeous warm Aussie morning.
Oh!………..and yes I did manage to leave just a few for my husband.
I’m so glad you got to enjoy these crepes, Nancy! Did the hubs love ‘em?!
Kate,
These crepes look marvelous. You take such great photos–composition and lighting both rock!
I’m chicken to try crepes until I get a better pan for them, because I am positive everything I own will result in stuck crepes and cursing.
I’ll make pancakes or waffles, instead.
Thanks!