Lemon Souffle Crepes In Orange Sauce
|Milk||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Thin lemon peel strips||1 (2 1/2 X 2 Inch Pieces)|
Put all ingredients except egg whites and 3 tablespoons :sugar into Osterizer blender container, cover and process at blend (high) until rind is finely grated.
Pour into small saucepan and cook over low heat, stirring constantly until thickened.
Cool while preparing meringue mixture.
Beat egg whites, gradually adding 3 tablespoons sugar until stiff peaks form.
Fold in egg yolk mixture.
Refrigerate in tightly closed container or use immediately.
Spread about 1 tablespoon of filling in center of each crepe; fold into triangles.