Ingredients
1½ cups of flour
1½ teaspoons of baking powder
1/3 cup of sugar
2 teaspoons of finely grated lemon peel
2 egg yokes and 2 whites
1½ cup of milk
30 grams of melted butter
155 grams of seedless raisins, or prunes; minced
Strawberry Sauce Recipe
¾ of a cup of water
¼ of a cup of corn syrup
1 tablespoon of lemon juice
4 teaspoons of corn starch dissolved in ¼ of a cup of water
90 grams of strawberries, clean and in pieces
Preparation of Dessert
Dough: Sift the flour together with the baking powder, and then add the sugar, grated lemon peels, egg yokes, milk, butter, and whip for a couple seconds. Whip the egg whites until they harden and gently mix them with the dough. Add the raisins or chopped prunes. Pour 2-3 tablespoons of the dough in a thick hot buttered pan. Lower the flame and flip the crepe when it turns gold on one side; let it golden on the other side. Try to keep them hot while you make them all, until you finish with the dough.
Sauce: Place in a small pot the water, together with the corn syrup, lemon juice and dissolved corn starch. Cook at medium heat. For 4-5 minutes or until the sauce boils and thickens. Add the strawberries and mix. Immediately serve the crepes bathed in the sauce.
4 servings
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