Crepes filled with Lemon Cream

    Crepes filled with Lemon Cream

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    1 person made this

    These are an easy but special dessert with freshly made crapes being rolled around a delightful lemon cream.

    Ingredients
    Serves: 8 

    • Crapes
    • 2 cups (250g) plain flour, sifted
    • 3 eggs, whisked
    • 1 teaspoon salt
    • 2 tablespoons caster sugar
    • 2 cups (500ml) milk
    • 30g butter, melted
    • Lemon Cream
    • 125g butter
    • 1 cup (220g) caster sugar
    • 3 lemons, zested and juiced
    • 3 eggs, separate the yolks from the whites

    Directions
    Preparation:40min  ›  Cook:20min  ›  Extra time:1hour resting  ›  Ready in:2hours 

    1. Crape Batter: In a bowl combine the flour, eggs, salt and sugar. Mix and gradually stir in the cold milk, then add the melted butter. Mix well so there are no lumps. Set the batter aside for 1 hour.
    2. Lemon Cream: Heat butter in a saucepan over low heat. Stir in the sugar, lemon zest and lemon juice stirring constantly.
    3. Add the whisked egg yolks all at once and continue to whisk for several minutes until the mixture thickens.
    4. Remove from heat. Whisk the egg whites until stiff then gently fold into the cooled lemon cream. Set aside.
    5. Making the Crapes: Butter a frying pan or a griddle if you have one. When hot pour a ladle of batter into the frying pan and rotate to coat the frying pan with the batter.
    6. Cook the crepe for 2 minutes then flip the crepe over and cook for 30 seconds. Repeat until all crepes are cooked. Keep warm on a plate until you are ready to add the lemon cream.
    7. Add 2 tablespoons of lemon cream in each crepe and roll them carefully. Serve.

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