June is National Dairy Month – and, this year it’s also the 100th anniversary of the National Dairy Council! Yahoo! To celebrate June Dairy Month I have a beautiful dessert that may be prepared ahead of time in just 3-easy steps. The recipe for these Lemon Berry Crepes comes from the brand new cookbook (released June 2) Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. Since the cookbook is more than a recipe book, it’s really a glimpse into the life of America’s dairy farm families and where our food comes from, each recipe brings you into a farmer’s world – more than just making the recipe, you get to recreate an experience.
So…how do you prepare this beauty?
Don’t be overwhelmed by the ingredient list – it’s actually pretty simple and is made in 3-steps.
Step 1 – Sauce
I love this lemon sauce and the recipe is quite simple.
- 1 tablespoon unsalted butter
- 1 cup sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- 6 tablespoon fresh lemon juice (from 2 lemons)
- 1 large egg
- 1/4 cup heavy cream
Melt butter in a medium sauce pan over medium-low heat. Remove from the heat and whisk in sugar, lemon zest and lemon juice. Add the egg and, and mix until smooth. Return saucepan to medium-low heat and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. (Do not boil or the eggs will scramble.) Remove from heat. Whisk in the cream and set aside to cool.
Step 2 – Crepes – what makes them unique?
I love to make crepes. They are basically a thin delicate pancake, made with a blender.
- 2 tablespoons unsalted butter, plus more for the pan
- 2 large eggs
- 1 cup milk
- 1/4 cup water
- 3/4 cup all-purpose flour
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Prepare crepes by melting 2-tablespoons butter in a small sauce pan over medium heat until lightly brown. Immediately remove from heat. Skim off solids; set aside.
Combine 2-eggs, milk, and water in a blender and blend on medium speed until smooth. Add flour, cornstarch, and salt. Add browned butter and vanilla extract. Blend until smooth. Refrigerate the batter for 30 minutes.
Why do you refrigerate batter for 30 minutes?
First, using a blender rather than beating the batter prevents bubbles from forming – bubbles will make the crepe more likely to tear. And refrigeration allows the batter to rest and flour to hydrate, which improves texture.
Melt a pat of butter in a 6-inch nonstick skillet over medium heat. Pour a scant ¼-cup batter into skillet, tilting skillet so the batter covers the bottom in a thin layer. Cook until crepe is lightly browned, about 1 ½ minutes. Loosen a corner of the crepe, turn over, and cook until very lightly browned, another 15 seconds. Transfer to a plate. Continue cooking crepes, stacking until there are at least 12, adding more butter to the pan as necessary. Cool to room temperature.
Cover the crepes with plastic wrap until ready to use. (Crepes should be refrigerated if stored overnight.)
Step 3 – filling – finishing it off?
Simple, Simple, Simple. Yogurt and strawberry flavored cream cheese mixed together.
- 8 oz strawberry flavored cream cheese, room temperature
- 1 cup plain yogurt
- 4 cups assorted fresh berries (blueberries, raspberries, sliced strawberries)
Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.
Spread about 2 ½-tablespoons of the filling on one half of each crepe. Fold crepe in half over the filling, then fold almost in half again. Place two filled crepes on each serving plate.
Top each serving with a generous tablespoon of lemon sauce and some fresh berries. Serve immediately
Note: All steps to this elegant dessert can be prepared ahead and refrigerated. Assembly just before serving.
About the Cookbook:
The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families was inspired by consumers’ passion for cooking and recipe sharing. It also will help people reconnect with those who play a role in producing our food – the nation’s nearly 47,000 dairy farm families.
It showcases modern dairy farming through stories and photography of farmers and the recipes their families have enjoyed – in some cases for generations – on the farm.
Much more than a cookbook – it’s a storybook that tells the tale of the American dairy farmer. For June Dairy month this is a fantastic way to connect people back to the farm where the ingredients that form our favorite recipes originate.
Recipes are categorized by a typical farm day – from sunrise to sundown. There also are dishes for special occasions and family gatherings. Each recipe showcases the versatility of cooking with milk, cheese, yogurt, butter and other dairy favorites.