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Lemon and Raspberry Crepes

Deb Attinella
  • minutes
  • Serves 4

INGREDIENTS

Crepes:

1 cup

flour

2

eggs

1/2 cup

water

1/2 cup

milk

1/4 tsp

salt

2 tbsp

melted butter

Lemon Curd:

1/2 cup

butter cubed

1 1/2 cups

sugar

1/2 cup

fresh lemon juice

1 tsp

zested lemon peel

1/8 tsp

salt

3

eggs plus 3 yolks lightly beaten

Raspberry Sauce:

1

small bag frozen raspberries (16 ozs.)

2 tbsp

orange juice

1/4 cup

confectioners sugar

1 tbsp

cornstarch

Other:

Cool Whip

Fresh raspberries

Crepes:

Lemon Curd:

Raspberry Sauce:

Assembly: