Sunday, December 2, 2012

Lemon Dessert Crepes

If you've followed this blog for a while, you know I love everything lemon.  This morning, I was inspired to make a lemon-filled crepe, using a simple recipe (based on a Weight Watchers recipe) and lemon curd which can be made at home but can also be purchased in the jams/jellies section of your favorite market.

This is a not-so-guilty pleasure dessert.  The crepe itself has very little fat, and while there is no sugar in the crepe (and sans the vanilla extract could lend itself as a dinner option using savory fillings), the curd is plenty sweet.  It would be fine for breakfast, but would be equally as fitting as a  light and sweet ending to any dinner.

This recipe comes together in a flash, and I could see it as the foundation for a great Girls Night In (GNI).   You could make dinner crepes with your favorite protein and veggies, and then create your own dessert crepes.  Doesn't that sound like fun?  Hmmm.  I think I have to send out some long-overdue invitations!

Here are photos; recipe follows...

makes 2+ servings
10" non-stick sautee pan, spritzed with cooking spray

Lemon Curd

1 egg
2 egg whites
pinch salt
1/3 cup all-purpose flour
3/4 cup milk
1/2 tsp. vanilla extract

Whipped cream for garnish

Make crepes:

In bowl of electric mixer or with whisk, beat egg, egg whites, and salt until light and frothy.  Whisk in flour and combine thoroughly, making sure any lumps are broken up and batter is smooth.  Add milk and blend thoroughly.

Pour 1/2 cup of batter into hot saute pan that's been spritzed with vegetable spray, and immediately reduce heat to low.  Tilt pan  to cover entire bottom with a nice circle of batter.  Cook about 2 minutes or until golden brown on bottom.  Using a wide spatula, carefully flip crepe over and cook an additional 2 minutes or until it is nicely golden as well.  Remove from pan to a plate and repeat with remaining batter.  You may have enough for 3 crepes (I did) but you'll get at least 2.  (Double the recipe if you want 4+ crepes.)

In the center of each crepe, spread two generous tablespoons of lemon curd.  Roll up.  Cut in half. Dust with confectioners sugar and serve with a side of whipped cream.

Prepare yourself for rave reviews.


  1. Nope, prepare YOURSELF for rave reviews !!! That picture is a thing of beauty, yummmmmy

    1. Thanks Kathryn - I'll make some for you next chance I get! Especially happy with the photo, but wonder what my photos would be like with a serious camera! This one does pretty well with the jobs I ask of it, must say. : )

  2. I am drooling! I love lemon anything!!

  3. Looks UNBELIEVABLY yummy!

    1. Thanks Dallas, when I make them for your Mom, I'll make some for you too!

  4. Unbelievably gorgeous the picture of course....the crepes look sinfully delicious.

  5. Mouth watering at this very moment!! Ok dumb question time. What do you do with the extra egg yoke........kinda like what came first the chicken or the egg?? haha CKJ

    1. Hi Cindy - I have the extra yolks in a little pyrex dish in my fridge, which I will probably toss after a few days unless I think of something to use them for! They could be mixed into an omelet or added to a cake, I'm sure.

  6. You know how much I love anything LEMON. I can't wait to try these -- Swedish Pancakes and lemon! Sue

    1. Can't wait for you to try them, and soon!

  7. I picked a good time to start following your blog, as I LOVE lemon too! Thank you for this recipe. I've made crepes before, but never like this - can't wait!

  8. I love lemon & have never made crepes before. Definitely have to try these! Glad Tina shared your blog & I started following you. So many terrific recipes. Thank you!