Please your family with light crepes, filled with cream cheese, topped with berries and drizzled in amazing lemon sauce.
Becky Low shares a recipe from the brand new “Dairy Good Cookbook: Comfort Food from America’s Dairy Farm Families.”
2 tablespoons unsalted butter, plus more for the pan
2 large eggs
1 cup milk
¼ cup water
¾ cup all-purpose flour
6 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon vanilla extract
Prepare crepes by melting 2-tablespoons butter in a small sauce pan over medium heat until lightly brown. Immediately remove from heat. Skim off solids; set aside.
Combine 2-eggs, milk and water in a blender and blend on medium speed until smooth. Add flour, cornstarch, and salt. Add browned butter and vanilla extract. Blend until smooth. Refrigerate the batter for 30 minutes.
Melt a pat of butter in a 6-inch nonstick skillet over medium heat. Pour a scant ¼-cup batter into skillet, tilting skillet so the batter covers the bottom in a thin layer. Cook until crepe is lightly browned, about 1 ½ minutes. Loosen a corner of the crepe, turn over, and cook until very lightly browned, another 15 seconds. Transfer to a plate. Continue cooking crepes, stacking until there are at least 12, adding more butter to the pan as necessary. Cool to room temperature.
Cover the crepes with plastic wrap until ready to use. (Crepes should be refrigerated if stored overnight.)
1 tablespoon unsalted butter
1 cup sugar
1 tablespoon lemon zest (from 1 large lemon)
6 tablespoons fresh lemon juice (from 2 lemons)
1 large egg
¼ cup heavy cream
Melt 1-tablespoon butter in a medium saucepan over medium-low heat. Remove from the heat and whisk in the sugar, lemon zest, and lemon juice. Add the egg and whisk until smooth.
Return saucepan to medium-low heat and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. (Do not boil or the eggs will scramble.) Remove from heat. Whisk in the cream and set aside to cool.
8 ounces strawberry flavored cream cheese, room temperature
1 cup plain yogurt
4 cups assorted fresh berries (blueberries, raspberries, sliced strawberries)
Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.
Spread about 2 ½-tablespoons of the filling on one half of each crepe. Fold crepe in half over the filling, then fold almost in half again. Place two filled crepes on each serving plate.
Top each serving with a generous tablespoon of lemon sauce and some fresh berries. Serve immediately.
All steps to this elegant dessert can be prepared ahead and refrigerated. Assembly just before serving.
Recipe used by permission. Lemon-Berry Crepes recipe from “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families,” pg 182. “The Dairy Good Cookbook” was inspired by consumers’ passion for cooking and recipe sharing. It also will help people reconnect with those who play a role in producing our food – the nation’s nearly 47,000 dairy farm families. The book is available wherever books and e-books are sold. It also can be ordered through the Dairy Good website (http://dairygood.org/cookbook) and on Facebook (https://www.facebook.com/DairyGood?fref=ts click on the “shop now” tab). Makes 6 servings
Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org