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Lemon Souffle Crepes In Orange Sauce

Gadget.Cook's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  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)
  Crepes 16
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Ingredient: 
Lemon

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