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Lemon Dream Crepes

 Lemon Dream Crepes
Need a light dessert idea for a luncheon? With a delicate lemon filling, these crepes are even better than lemon meringue pie! I have served them at many summer luncheons, and they seem to be a perfect ending for the meal. —Sue A. Jurack
12 ServingsPrep: 40 min. + chilling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • LEMON FILLING:
  • 1/2 cup butter, cubed
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten
  • 3 egg yolks, lightly beaten
  • 1 cup heavy whipping cream

Directions

  • In a large bowl, combine the flour, sugar and salt. Combine the milk,
  • eggs, butter and vanilla; add to flour mixture and mix well. Cover
  • and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons
  • batter until the center of skillet. Lift and tilt pan to evenly coat
  • bottom. Cook until edges are lightly browned; turn and cook 15-20
  • seconds longer. Remove to a wire rack. Repeat with remaining batter,

2 of 2

Lemon Dream Crepes (continued)

Directions (continued)

  • greasing skillet as needed. When cool, stack crepes with waxed paper
  • or paper towels in between.
  • For filling, melt butter in a small saucepan over low heat. Add the
  • sugar, lemon juice, lemon peel and salt. Whisk in eggs and yolks.
  • Cook over low heat until mixture thickens and coats the back of a
  • metal spoon, whisking constantly. Remove from the heat. Transfer to
  • a small bowl; press plastic wrap over top of filling. Refrigerate
  • until chilled.
  • In a small bowl, beat cream until soft peaks form. Fold half of the
  • whipped cream into lemon filling. To serve, spoon 2 tablespoonfuls
  • of filling down the center of each crepe; fold sides of crepe over
  • filling. Top with remaining whipped cream. Yield: 24 filled crepes.
Nutritional Facts: 1 serving (2 each) equals 391 calories, 22 g fat (13 g saturated fat), 218 mg cholesterol, 281 mg sodium, 42 g carbohydrate, trace fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.