Preparation:
Using a hand-held blender, beat the cream cheese until smooth. Add the
sour cream, 1/4 cup of the
sugar, powdered sugar, juice of two lemons, vanilla, and 1 tablespoon of
the lemon zest. Beat until
smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes
up tightly and place in the
refrigerator. Refrigerate for 1 hour. In a large saute pan, over medium
heat, melt the butter with the
remaining 1/2 cup of sugar, stirring constantly until the sugar dissolves.
Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir
to mix thoroughly. Add the crepes to the mixture.
Remove the pan from the heat and add the cognac. Carefully place the pan,
back over the heat and
flame the mixture, shaking the pan back and fourth several times. Continue
to shake until the flame
dies out. Lay three crepes in the center of each plate. Spoon the sauce over
the top and serve.
CREPES
3 eggs
1 1/4 cups milk
2 tablespoons melted unsalted butter
1 cup sifted flour
Salt and white pepper
For crepes, combine the whole eggs, milk, butter, flour until smooth. Add
salt and pepper to taste.
Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the
batter in the center of the
pan. Tilt pan from left to right to cover entire surface. Cook the crepe
until the edges begin to brown
and flip cook until done. Remove from the pan. |
