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Crepes With Lemon Cream And Raspberry Coulis
Ingredients
- 200 ml Lowfat milk
- 100 gm Flour
- 1 pch Salt
- 3 x Large eggs
- 30 gm Unsalted butter
- 20 gm Caster sugar
- 110 ml Lemon juice
- 3 x Egg yolks
- 2 x Large eggs
- 75 gm Caster sugar
- 65 gm Butter Grated zest of 1/2 lemon
- 300 gm Fresh raspberries
- 70 gm Icing sugar One lemon, juice of Fresh mint leaves Fresh raspberries Icing sugar Candied lime zest
Directions
- Crepes: Mix the flour, slat and sugar with the Large eggs. Gradually fold in the lowfat milk till smooth. Strain then fold in the browned butter. Leave to rest for 15-20 min. Cook the crepes in a 16cm pan.
- Lemon cream: In a saucepan, whisk together the egg yolks, Large eggs, sugar, lemon juice, grated zest and the butter cut into small pcs. Place over a low heat and whisk till the butter is melted. Increase the heat slightly, and continue cooking whisking constantly till thick and creamy. When the mix begins to bubble, remove from the heat and transfer to a bowl to cold.
- Raspberry coulis: Puree the raspberries with the icing sugar and lemon juice.
- For presentation, fill each crepe with some lemon cream, fold into a small square packet. Spread a thin layer of coulis on the bottom of the plate. Place 2 crepes on the prepared plate. Decorate with candied lime zest, fresh raspberries and mint leaves. Dust with icing sugar before serving.
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