Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy
Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!! is a easy French recipe that serves 4. 350 calories per serving. Recipe by Whats4Chow on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $19.39 total, $4.85 per serving
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains eggs
Allergens: Eggs, Dairy (milk, cream), Gluten (crepes)
Ingredient Substitutions
- Instead of Sweetened Condensed Milk: Evaporated milk plus 1/2 cup sugar
- Instead of Lemon Zest: 1 tsp lemon extract
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Egg Yolks: 4 tbsp pasteurized egg yolks
- Instead of Heavy Cream: Half‑and‑half (less stable)
- Instead of Icing Sugar: Powdered sugar
- Instead of Crepes: Thin pancakes
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Double Boiler (or pot and heat‑proof bowl)
- Saucepan
- Whisk
- Spatula
- Serving Platter
- Piping Bag
- Zester or Microplane
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Thickening custard in double boiler without curdling
- Whipping cream to stiff peaks
- Properly folding and stacking crepes to keep filling inside
Chef Tips from the Video
- Zest the lemons before juicing for maximum flavor
- Use a silicone spatula to scrape the custard without scratching the bowl
- Pipe the whipped cream in a spiral for a professional look
Troubleshooting
Custard curdles or looks grainy
Remove from heat immediately, whisk vigorously, and add a splash of cold heavy cream to smooth it out.
Whipped cream stays soft and won’t form peaks
Make sure the cream and bowl are well chilled; add a teaspoon of powdered sugar to stabilize.
Crepes tear when folding
Handle crepes gently, keep them slightly warm, and use a thin layer of custard to act as glue.
Storage
Refrigerator: Store leftover custard and whipped cream in airtight containers for up to 3 days.
Freezer: Not recommended; texture of whipped cream changes.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The lemon custard can be prepared up to 24 hours ahead and kept chilled; gently re‑warm before assembling
- Whipped cream can be made a few hours ahead; keep it covered and refrigerated
Frequently Asked Questions
What is the cultural significance and history of lemon‑filled crepes in French cuisine?
Crepes have been a staple of French culinary tradition since the 12th century, originally served plain or with simple fillings. Sweet lemon‑cream fillings became popular in the 20th century as a bright, citrusy contrast to the buttery batter, often enjoyed during spring celebrations and as a light dessert.
What traditional regional variations of lemon‑cream crepes exist in French cuisine?
In Brittany, crepes are often filled with a simple lemon‑sugar mixture, while in the Parisian patisserie style, a silky lemon custard made with condensed milk is used, similar to this recipe. Some regions add a splash of Grand Marnier for an adult twist.
How are lemon‑cream crepes traditionally served in France?
They are typically presented stacked on a platter, dusted with powdered sugar, and sometimes accompanied by fresh berries or a drizzle of honey. The crepes are served warm so the custard remains silky and the whipped topping stays airy.
During which French occasions are lemon‑cream crepes commonly enjoyed?
Lemon‑cream crepes are popular at spring festivals, family brunches, and as a light dessert after a hearty dinner. They also appear on café menus during the summer months when citrus flavors are in season.
What authentic ingredients are essential for traditional French lemon‑cream crepes?
The authentic version relies on fresh lemon zest and juice, high‑quality sweetened condensed milk, egg yolks, and heavy cream. Using real butter‑based crepes rather than store‑bought pancake mixes preserves the classic texture.
What other French dishes pair well with lemon‑cream crepes?
A crisp glass of Champagne or a light Sauvignon Blanc complements the citrus notes. For a full meal, serve the crepes alongside a simple mixed‑green salad with a vinaigrette, or follow with a fruit‑based sorbet.
What are the most common mistakes to avoid when making Charred Lemon Cream Crepes?
Common errors include overheating the custard, which causes curdling; over‑whipping the cream, turning it buttery; and folding the crepes too aggressively, which can tear them. Follow the critical steps and keep heat moderate.
Why does this Charred Lemon Cream Crepes recipe use a double boiler instead of direct heat?
A double boiler provides gentle, indirect heat that allows the egg‑yolk‑based custard to thicken slowly without scrambling, ensuring a smooth, glossy texture essential for a silky lemon filling.
Can I make Charred Lemon Cream Crepes ahead of time and how should I store them?
Yes. Prepare the lemon custard up to a day ahead and refrigerate in an airtight container. Whipped cream can be made a few hours ahead and kept chilled. Assemble the crepes just before serving to keep the crepes from becoming soggy.
What does the YouTube channel Whats4Chow specialize in?
The YouTube channel Whats4Chow focuses on quick, approachable home‑cooking tutorials that blend classic techniques with modern twists, often featuring comfort foods, desserts, and easy‑to‑follow step‑by‑step videos.
How does the YouTube channel Whats4Chow's approach to French dessert cooking differ from other cooking channels?
Whats4Chow emphasizes minimal equipment, clear visual cues, and shortcuts like using a double boiler with common kitchen pots, making traditionally elegant French desserts accessible to everyday home cooks without requiring specialized tools.
Last updated: August 24, 2026
