Crepes with Lemon Zabaglione
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
8
Serves 8.
A light and ethereal foamy custard, zabaglione is made by whisking together egg yolks, sugar and Marsala wine. Here, we add lemon zest for a tangy citrus taste and serve the zabaglione atop warm crepes.
Ingredients:
For the crepes:
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 3 eggs
- 2 Tbs. unsalted butter, melted
- 1 Tbs. sugar
- 1/4 tsp. salt
For the zabaglione:
- 4 egg yolks
- Zest of 1/2 lemon
- 1/3 cup sugar
- 1/3 cup Marsala wine
- 1/2 cup heavy cream, whipped to soft
peaks (optional) - 1 tsp. unsalted butter, plus more as needed
- Assorted fresh berries for garnish (optional)
Directions:
To make the crepes, in a blender, combine the milk, flour, eggs, butter, sugar and salt and blend until smooth, about 1 minute. Pour the batter through a fine-mesh sieve set over a bowl. Cover and refrigerate for at least 2 hours or up to overnight.
Meanwhile, make the zabaglione: In a heatproof bowl, whisk together the egg yolks, lemon zest and sugar, then whisk in the Marsala. Set the bowl over but not touching barely simmering water in a saucepan. Cook, whisking constantly, until the mixture is thick and frothy and begins to hold soft peaks, about 10 minutes. Remove from the heat. The zabaglione can be served warm at this point. If you want to serve it chilled, transfer the zabaglione to another bowl and whisk gently until cool, then fold in the whipped cream. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 hours.
In a crepe pan over medium heat, melt the 1 tsp. butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter, adding more butter to the pan as needed.
Fold the warm crepes into quarters and divide among individual plates. Top with the zabaglione, garnish with berries and serve immediately.
Meanwhile, make the zabaglione: In a heatproof bowl, whisk together the egg yolks, lemon zest and sugar, then whisk in the Marsala. Set the bowl over but not touching barely simmering water in a saucepan. Cook, whisking constantly, until the mixture is thick and frothy and begins to hold soft peaks, about 10 minutes. Remove from the heat. The zabaglione can be served warm at this point. If you want to serve it chilled, transfer the zabaglione to another bowl and whisk gently until cool, then fold in the whipped cream. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 hours.
In a crepe pan over medium heat, melt the 1 tsp. butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter, adding more butter to the pan as needed.
Fold the warm crepes into quarters and divide among individual plates. Top with the zabaglione, garnish with berries and serve immediately.
Serves 8.
Williams-Sonoma Kitchen.