Chef Anne Mooney - Orlando, FL
Adapted by A Restaurant Directory dot Com
July 2009

Yield: four to six servings of two crepes each.

Ingredients:

• 8 to 12 basic dessert crepes
  (view recipe for Basic sweet crepes)
• 3 tablespoons butter
• 1/2 cup sweet cream sherry
• 3 tablespoons honey
• 2 teaspoons lemon juice
• Equal amounts of commercially available crème fraiche and lemon curd for topping

Method:

Method for Crepes: Melt butter in small saucepan. Add sherry, honey and lemon juice. Boil gently until mixture thickens slightly. Dip both sides of crepes into this mixture, then fold them in half, then in half again, so that they form triangles. Place crepes in a buttered, ovenproof serving dish. Pour remaining sauce over crepes. Broil until crepes are heated through and are lightly browned on the edges.
Method for Topping: In a bowl, beat together crème fraiche and lemon curd with a whisk or electric mixer until the mixture doubles in volume and holds soft peaks. It should be the consistency of whipped cream. Serve a dollop atop each serving of warm crepes.