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Lilac Cream Crepes

 Lilac Cream Crepes
Fresh lilacs are a great addition to these crepes. They add beautiful color and will impress any guest. Make these in the spring when lilacs are in bloom.—Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 25 min. Cook: 1 hour + chilling

Ingredients

  • 4 eggs
  • 1-1/2 cups milk
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • Softened butter
  • CREAM FILLING:
  • 3/4 cup sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups half-and-half cream
  • 4 eggs, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Dash ground nutmeg
  • 1 cup individual lilac blossoms, stems removed
  • SYRUP:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 cup water
  • 1-1/2 cup individual lilac blossoms, stems removed
  • 1 to 2 tablespoons fresh or frozen blueberries
  • Candied Lilacs

2 of 2

Lilac Cream Crepes (continued)

Directions

  • In a bowl, whisk eggs, milk, sugar and salt. Add flour; beat until
  • smooth. Melt 1 teaspoon butter in an 8-in. nonstick skillet. Pour 2
  • tablespoons bater into center of skillet; lift and turn pan to cover
  • bottom. Cook until lightly browned; turn and brown the other side.
  • Remove to a wire rack. Repeat with remaining batter, adding butter
  • to skillet as needed. When cool, stack crepes with waxed paper or
  • paper towels in between.
  • For filling, combine sugar and flour in a heavy saucepan; stir in
  • cream until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Stir 1/2 cup hot mixture into eggs; return all to pan. Cook and stir
  • over low heat for 2-3 minutes or until mixture thickens slightly (do
  • not boil). Stir in butter, vanilla and nutmeg. Cool for 15 minutes.
  • Cover and refrigerate. Fold lilacs into filling just before
  • assembling crepes.
  • For syrup, combine sugar, cornstarch and water in a saucepan until
  • smooth. Cook and stir over medium heat for 1 minute. Add lilacs and
  • blueberries; cook and stir for 2 minutes. Strain syrup, discarding
  • lilacs and blueberries (do not press flowers or fruit. Spoon syrup
  • onto plates. Fill crepes with cream filling; roll up. Place crepes
  • over syrup. Garnish with Candied Lilacs. Yield: 16 crepes.
Nutritional Facts: 1 serving (2 each) equals 399 calories, 16 g fat (8 g saturated fat), 256 mg cholesterol, 183 mg sodium, 50 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.