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LEMON CREPES WITH RASPBERRY SAUCE

RECIPE


Ingredients:


1½ cups all purpose flour

2 cups whole milk

3 eggs

1 lemon juiced & zest

1 tbsp pure vanilla extract

frozen raspberries

1 tbsp lemon juice

½ cup honey


Directions:


In a medium bowl mix flour & salt together. In a smaller bowl, mix together milk, eggs, lemon juice, lemon zest, & vanilla extract. Slowly add the milk mixture into the flour and strand so there are not any bumps.

Pour 1 tsp of Batistini Olive Oil into pan, and then pour 1/3 cup of batter. Allow to cook for 2-3 minutes.

For sauce, combine raspberries, honey, and lemon juice. Allow to simmer for 10 minutes of medium low.