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.
- 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
- 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.
WW SmartPoints: 5