Toasted Lemon-Berry Crêpes

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Sour Lemon Sauce

  • 1/2 tablespoon flour
  • pinch of salt
  • 1/4 cup white wine
  • juice of 2 lemons
  • 2 tablespoons white sugar

Crêpes

  • 1 cup milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 cup flour
  • 4 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter
  • oil

Filling

  • 1 cup of fresh blueberries
  • 1/2 cup of fresh raspberries
  • Powdered sugar
  • Sour Lemon Sauce

Fire

  • 1/4 cup of limoncello, at room tempertaure

Sour Lemon Sauce

Make the sauce by combining the flour and salt in a small saucepan. Over a medium heat, whisk in the wine, lemon juice, and sugar. Once it starts to simmer lower heat, stirring occasionally, until thickened. Remove the sauce from the heat.

Reserving about 1.5 tablespoons of the sauce, cover the bottom of your serving plate with the warm sauce while you are cooking your first crêpe.

Crêpes

Beat milk and egg yolks together. Add vanilla, and mix in.

Add in the flour, sugar and salt. Mix in.

Beat in the melted butter.

Make sure that any fillings or toppings are ready, before you start cooking the crêpes.

Heat up a crêpe pan, over medium heat with a tiny tiny amount of oil.

Pour in about enough batter to make one thick crêpe; about 1/3 of the batter. Gently turn the pan so that the batter evenly covers the surface of the bottom of the crêpe pan.

After a minute or two, when the sides are firm and the bottom of the crêpe is browned, flip the crêpe. I find this easiest to do by sliding it onto a plate (with a rubber spatula), and flipping it back onto the pan.

Cook three crêpes total.

Filling

Fill the first crêpe with half of the blueberries, two teaspoons of the sour lemon sauce, and powdered sugar to taste. Fold it over, and lay it on the left side of the plate with the fold-side of the crêpe on the left side, over the sour lemon sauce.

Fill the second crêpe with the raspberries, two teaspoons of the sour lemon sauce, and powdered sugar to taste. Fold it over, and layer it over the middle of the plate, with the fold-side of the crêpe on the left side over the center of the bottom blueberry crêpe.

Fill the last crêpe with half of the blueberries, two teaspoons of the sour lemon sauce, and powdered sugar to taste. Fold it over, and layer it on the right side of the plate with the open-side of the crêpe on the right side, over the sour lemon sauce.

Fire

When your guests at the table, awaiting dessert, pour the limoncello in a good pan. Using a long match, light the limoncello on fire.

Bring the plated crêpes to the table in one hand, and the pan of flaming limoncello to the table in the other. In front of your guests, slowly pour the fire over the crêpes.

As the fire starts to die down, you can start to cut the crêpes with a knife, and serve with a pie server.

Serves: 4

Preparation time: 40 minutes