Lemon Crepes with Raspberries
- For batter
- 2 eggs
- 300 milliliters milk
- 150 grams Pastry flour
- 1 tablespoon sugar
- butter (for cooking)
For the batter, combine the eggs, milk, flour and sugar until smooth and let sit for 20 minutes.
For the sauce, rinse the lemons in hot water and pat dry. Zest and juice the lemons. Combine the sugar and butter in a pan and caramelize the sugar. Deglaze with the lemon juice. Add the zest and lemon liqueur and gently simmer over very low heat for 2 to 3 minutes until the alcohol is evaporated. Remove from the heat.
To cook the crepes, heat a little butter in a sauté pan and cook 8 to 12 thin crepes, one at a time. Fold into triangles.
To serve, warm the crepe triangles in the lemon sauce, turning once. Transfer to a serving dish and top with raspberries. Dust with powdered sugar and serve immediately.