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...
LEMON DESSERT CREPES
makes 2+ servings
10" non-stick sautee pan, spritzed with cooking spray
Filling:
Lemon Curd
Crepes:
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.
