This is a good general recipe for crepes, allowing for a variety of substitutions in the filling. The bechemel brought the filling together wonderfully, but the sauce... I'm not sure how that was supposed to work. I followed the directions exactly and got a thin, runny, much too lemony liquid. It took about 10 minutes of constant whisking on medium heat to acheive enough thickening to call it a sauce. It wasn't terrible, but the lemon was overpowering and it had a slightly grainy texture.
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This is a good general recipe for crepes, allowing for a variety of substitutions in the...