How to Make Lemon-Filled Crepes : Crepes? Oui!

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 each Eggs (large, room temperature)
• 1 cup Milk (whole milk)
• 2 tablespoon Unsalted Butter (melted)
• 2 tablespoon Granulated Sugar (optional for sweetening batter)
• 0.5 pinch Salt (fine sea salt)
• 1 cup Heavy Cream (whipped to soft peaks)
• 4 tablespoon Lemon Curd (store-bought or homemade)
• 2 tablespoon Powdered Sugar (optional for dusting)

Instructions

1. Make Crepe Batter

   In a mixing bowl whisk together the flour, sugar, and salt. Add the eggs, milk, and melted butter, then whisk until the batter is smooth and thin, like a runny pancake batter.

   Time: PT5M

2. Rest Batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 15 minutes. This relaxes the gluten and yields tender crepes.

   Time: PT15M

3. Make Lemon Mousse

   In a separate bowl gently fold the lemon curd into the whipped cream until fully incorporated. Taste and add more lemon curd if a stronger lemon flavor is desired.

   Time: PT5M

4. Heat Skillet

   Place the non‑stick skillet over medium heat and let it warm to about 350°F. Lightly brush the surface with a little melted butter.

   Time: PT2M

   Temperature: 350°F

5. Cook Crepes

   Pour roughly 1/4 cup of batter into the skillet, swirling to coat the bottom in a thin layer. Cook for about 1 minute until the edges lift, then flip and cook another 30 seconds. Transfer to a plate and repeat until the batter is used (about 8 crepes).

   Time: PT30M

   Temperature: 350°F

6. Fill and Roll Crepes

   Place a spoonful of lemon mousse in the center of each warm crepe, then fold or roll gently. Arrange the filled crepes on a serving platter.

   Time: PT5M

7. Serve

   Dust the rolled crepes with powdered sugar and serve immediately, or keep them refrigerated until ready to eat.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

1g