Lemon Crepes

If you love a light lemon flavor and a sweetly elegant dessert, then this Lemon Crepes recipe will be one of your favorites. Guaranteed! It’s totally simple, with only a few ingredients and with an imaginative presentation you’ll impress everyone, yourself included.

There’s something just so refreshing about a lemon dessert. It’s smooth as velvet, and almost as light as air. Served on a stark white plate with a drizzle of rich-lemon sauce and a sprig of lemon balm, or candied lemon peel, and you’ve got a dessert of mythical proportion. Songs will be written. It’s practically a guarantee.




Lemon Crepes
Serves 4

8 crepes
(See Basic Crepes.)

Filling:
1/2 lb cream cheese, room temp.
1/2 c sugar
2 – 3 T freshly squeezed lemon juice
1 T fresh lemon zest

Combine all ingredients in a medium-sized bowl and beat well, until thoroughly combined and fluffy, about 2 minutes.

Rich Lemon Sauce:
12 T unsalted butter
2 T sugar
1/3 c freshly squeezed lemon juice
1 T fresh lemon zest

  1. Slowly melt butter in a medium to large saute pan over medium-low heat.
  2. Add the sugar and stir the mixture until the sugar has completely dissolved.
  3. Turn the heat to low and stir in the lemon juice and zest. Keep warm.


Assemble:

  1. Working quickly, spread the cream cheese filling over each crepe like you are buttering a pancake. Try to use equal amounts on every crepe.
  2. Roll each crepe into a tube and place them in the pan side by side, on top of the warm Rich Lemon Sauce. Gently swirl the sauce around the crepes, turning the heat up a little until the sauce just begins to bubble.
  3. After a minute or two turn the crepes over and heat another minute or so, swirling the sauce around the pan.

Serve two crepes per person and spoon or drizzle the remaining sauce over each plate.

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