Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!

Ingredients

• 1 can (14 oz) Sweetened Condensed Milk (full‑fat, unopened)
• 2 lemons Lemon Zest (freshly grated zest only)
• 4 tablespoons Lemon Juice (freshly squeezed)
• 4 large Egg Yolks (room temperature)
• 2 cups Heavy Cream (divided: 1 cup for custard, 1 cup for whipped topping)
• 2 tablespoons Icing Sugar (for dusting)
• 8 pieces Crepes (store‑bought or homemade, about 8‑inch diameter)

Instructions

1. Prepare Lemon Zest and Juice

   Grate the zest of two lemons using a microplane, then juice the same lemons to obtain about 4 Tbsp of fresh lemon juice.

   Time: PT2M

2. Combine Base Ingredients

   In a mixing bowl, pour the sweetened condensed milk, add the lemon zest, lemon juice, and the four egg yolks. Mix on medium speed for about 1 minute until the mixture is smooth and creamy.

   Time: PT2M

3. Cook Custard in Double Boiler

   Transfer the mixture to the smaller pot of your double boiler. Bring the water in the larger pot to a gentle simmer over medium heat. Stir continuously with a whisk for about 10 minutes until the custard thickens to a smooth, pourable consistency.

   Time: PT10M

   Temperature: medium heat

4. Whip Cream for Topping

   Using a clean bowl and the mixer, whip 1 cup of heavy cream on high speed until stiff peaks form and the cream holds its shape.

   Time: PT4M

5. Assemble the Crepes

   Place one crepe on the serving platter, spoon a generous amount of the lemon custard onto half of the crepe, then fold the crepe over. Place a second crepe on top, offset slightly, add more custard, and fold again. Continue stacking until all crepes are used, creating a layered tower.

   Time: PT5M

6. Pipe Whipped Cream and Finish

   Fill a piping bag with the whipped cream and pipe decorative swirls over the top of the stacked crepes. Dust lightly with icing sugar and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g