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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
  • Total Time
    Prep: 25 min. Cook: 1 hour + chilling
  • Makes
    16 crepes


  • 4 eggs
  • 1-1/2 cups milk
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • Softened butter
  • 3/4 cup sugar
  • 1/2 cup 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


  • 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.
Editor's Note
Verify that flowers are edible and have not been treated with chemicals.
Nutrition Facts
2 each: 399 calories, 16g fat (8g saturated fat), 256mg cholesterol, 183mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 12g protein.

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