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Lemon Cream Stuffed Crepes

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Delightful crepes filled with a dreamy lemon cream, perfect for brunch or any special occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Batter: In a bowl, mix flour, eggs, milk, melted butter, sugar, and salt until smooth. Refrigerate for 30 minutes to let the batter rest and create that perfect crepe texture.
  2. Sauté the Crepes: Heat a non-stick skillet over medium heat. Pour in a ladle of the batter, swirling it around to coat the pan evenly. Cook until the edges lift and the bottom turns golden, about 1-2 minutes per side. Flip and repeat until the batter is gone!
  3. Whip the Lemon Cream: In another bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until smooth and creamy. This lemon cream is going to be the star of the show!
  4. Assemble and Serve: Fill each crepe with the luscious lemon cream, fold them gently, and serve immediately.

Notes

Serve with a sprinkle of powdered sugar and fresh berries. Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-cream-stuffed-crepes/

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