FBD

Lemon Crepes

FrenchVegetarianIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 12 oz cream cheese, at room temperature
  • 0.5 cup sour cream
  • 0.8 cup sugar
  • 0.3 cup powdered sugar
  • 8 lemons, juiced
  • 1 tsp pure vanilla extract
  • 2 tbsp grated lemon zest
  • 0.3 cup butter
  • 3 eggs
  • 1 0.3 cup milk
  • 2 tbsp melted unsalted butter
  • 1 cup sifted all-purpose flour

Instructions

  1. 1

    For the crepe batter: blend eggs, milk, melted butter, and flour until smooth. Season with salt and white pepper. Let rest 20 minutes.

  2. 2

    Heat a 7.5-inch crepe pan over medium heat and lightly oil. Pour 2 tablespoons batter into the center, tilting the pan to coat evenly. Cook for 1 minute per side. Repeat to make 12 crepes.

  3. 3

    For the filling: beat together cream cheese, sour cream, sugar, powdered sugar, lemon juice, vanilla, and zest until smooth.

  4. 4

    Spread 2 tablespoons of filling down the center of each crepe and fold or roll.

  5. 5

    In a large sauté pan, melt butter. Add a splash of Cognac. Warm the folded crepes in the butter sauce for 1 to 2 minutes. Serve immediately.