If you’ve never made crepes before, don’t be fooled into thinking they are complicated. A crepe is a very thin pancake rolled around a filling. If you can make pancakes, you can make crepes.
The crepe is incredibly versatile; it can be filled with whatever you have on hand – pudding, preserves, Nutella, dulce de leche, etc. You will love the lemon filling recipe below, as it is light and delicious – no kidding, you won’t be able to eat just one, they are so absolutely amazing.
Before we go any further, let’s settle the pronunciation issue. Is it pronounced “krape” or “krep”? Americans tend to rhyme it with tape, but the French rhyme it with pep. Either way is fine.
This is a scrumptious dessert that is light enough to follow a meal, and at the same time sweet enough to satisfy. It’s a dessert you could make when entertaining, as it’s very elegant and aesthetically pleasing. On the other hand, why wait for a special occasion? Whip some up today!
Lemon Crepes Recipe
Ingredients for Lemon Crepes:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 tsp. salt
- 2 cups milk
- 3 eggs
- 2 tablespoons butter, melted
- 2 tsp. vanilla extract
- Powdered sugar (for dusting the assembled crepe)
Directions for making Lemon Crepes:
In a large mixing bowl, combine the flour, sugar and salt. Combine the milk, eggs, butter and vanilla; add to flour mixture and mix well. Cover and refrigerate for 1 hour uncovered or longer covered.
Melt a little butter over low heat in an 8-inch nonstick skillet. Pour just a little batter in the center of the skillet, tilt the pan to evenly coat the bottom. Cook until the edges are lightly browned and the center looks a bit set. Turn the crepe over and cook an additional 15-20 seconds longer. (If you want it to be a little browner, flip it back over.) Invert it on a wire rack. Repeat with remaining batter, adding a bit more butter as needed. When cool, stack crepes using parchment paper between them.
Lemon Filling Recipe
Ingredients for Lemon Filling:
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/2 cup lemon juice
- 1 tsp. grated lemon peel
- 1/8 tsp. salt
- 3 eggs, beaten
- 3 egg yolks, beaten
Directions for making Lemon Filling:
Melt butter in a small saucepan over low heat. Add sugar, lemon juice, lemon peel and salt. Whisk in eggs and yolks. Cook over low heat until mixture thickens, whisking constantly. Remove from the heat. Transfer to a small bowl, and refrigerate just until chilled.
Crepe Assembly: Spoon a desired amount of filling down the middle of each crepe. Fold the crepe over or roll it up. Sprinkle it with powdered sugar and serve.
(Adapted from allrecipes.com)
Delicious pancake recipes:
Apple pancake recipe
Banana pancake recipe
Sweet potato pancake recipe
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