Lemon crepes
Classic French crepes folded around fluffy yogurt cream and tangy lemon curd, these Lemon Crepes will make an everyday breakfast feel like brunch in Paris. Swap out the yogurt with whipped cream and you have an elegant dessert that no one can resist!
Servings: 12 crepes
Calories: 198kcal
Ingredients
Lemon cream
- 1 cup Greek yogurt
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 cup Lemon curd <— my homemade recipe or use store-bought
Crepes
- ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 4 large eggs
- 2 cups milk
- 1 teaspoon vanilla paste or extract
- 2 tablespoons lemon juice from half a lemon
- 1 ¼ cups all-purpose flour
- ⅛ teaspoon kosher salt
- 2 tablespoons butter melted
Instructions
Make whipped yogurt cream (up to 2 days ahead)
- Pour heavy cream into a large bowl and add powdered sugar.
- Use a hand mixer, or a hand whisk and a strong arm, to whip to medium peaks, or until the cream holds its shape well but is still soft. When you lift the beaters out, peaks will form but they will bend over at the tips.
- Add the Greek yogurt and whisk it into the cream mixture.
- Dollop 1 cup of lemon curd on top of the yogurt cream and gently fold it in, just until there are swirls of curd in the cream.
- Cover the bowl with plastic wrap and place in the refrigerator until ready to use.
Make crepe batter (up to 3 days ahead)
- Place sugar into a large mixing bowl. Zest a lemon directly into the sugar, Using your fingers, or the side of a silicone spatula, rub the lemon zest into the sugar to infuse all of the lemon oils into the sugar.
- Add eggs and vanilla and whisk. Continue whisking while adding milk and melted and cooled butter.
- Finally, continue whisking vigorously while adding in flour and salt. Let rest at least 15 minutes, and up to 3 days covered in the refrigerator.
Make crepes (up to 3 days ahead)
- In an 8 to 10 inch crepe pan or nonstick skillet, set over medium heat, add ½ teaspoon butter and allow to melt.
- Add ¼ to ⅓ cup batter and tilt pan until evenly distributed. If there are bare spots, this is the time to add more batter to those spots to fill them in.
- Cook on one side until set and lightly browned, about 1 to 2 minutes. Flip and cook on the other side about 45 seconds longer. Remove from pan and flip onto a plate. Repeat with the remaining batter. Crepes can be store for up to 3 days in the refrigerator.
- Lay one crepe on your plate. Spread a couple of tablespoons of lemon cream over half of its surface. Fold in half, and then in half again, forming a crepe triangle.
- Dust with powdered sugar and drizzle with lemon curd, and finish with some fresh fruit. Assemble a couple more crepes and enjoy!
Notes
Leftover curd can be stored in an airtight container in the refrigerator up to two weeks.
L
Lemon cream can be transferred to a piping bag, or large zip top bag, and piped onto your crepes, if desired.
Nutrition
Calories: 198kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 72mg | Potassium: 142mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg
