- 2 large eggs
- 1/4 teaspoon salt
- 1 cup unbleached all purpose flour
- 1 1/4 cups homo-milk
- Melted butter
- 3/4 Sugar
- 3 egg whites
- Pinch of cream of tartar
- Sugar for sprinkling
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then milk. Strain into medium bowl. Let stand 1 hour or best if overnight.
- Heat nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds.
- Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate.
- Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
- To make the meringue combine sugar with 1/3 cup water in a small saucepan and stir over medium heat until the sugar dissolves.
- Brush down the sides of the sauce pan with a pastry brush dipped in water to remove any sugar crystals. Increase the heat to high and bring to a boil.
- Brush down the pan occasionally until the mixture reaches thread stage (230F). At this point put the egg whites and cream of tartar in a bowl and mix with an electric mixer until soft peaks form. Continue cooking to sugar to hard ball stage (244F) and then, with the beaters on, gradually pour the sugar mixture into the egg whites in a steady stream. Whisk constantly for 6-7 minutes.
- Take a completed crepe and squeeze lemon juice all over. Fold into quarters and then sprinkle with a light dusting of sugar. Dollop the meringue on top and (optional) brown the meringue with a small blow torch to give the lemon meringue effect.
Live classes hosted by top food & beverage pros RSVP HERE