If you love lemon’s tangy and refreshing taste, these Lemon Crepes with Lemon Curd Whipped Cream will quickly become your favourite dessert. Perfectly thin and light, these crepes are infused with lemon zest and juice, creating a zesty treat that pairs beautifully with the creamy, sweet lemon curd whipped cream filling. Let’s get started!
Ingredients:
- 500 ml semi-fat milk
- 3 eggs
- 200 ml sparkling mineral water
- A pinch of salt
- 3 cups all-purpose flour
- 12 g vanilla sugar with lemon zest from 1 lemon
- Juice from 1 lemon
- 3 tsp vanilla syrup
- 2 tbsp poppy seeds
For whipped cream:
- 250 ml whipping cream
- 2-3 tbsp lemon curd
Try more of my desserts:
These Lemon Crepes with Lemon Curd Whipped Cream are not only easy to make but also a delicious and refreshing treat that combines the zesty flavor of lemon with the creamy sweetness of whipped cream. Perfect for any occasion, this dessert is sure to impress your family and friends. Enjoy the delightful taste of these elegant crepes!
HOW TO MAKE LEMON CREPES:
1. Preparing the Crepe Batter:
In a large bowl, combine the semi-fat milk, eggs, and sparkling mineral water. Add a pinch of salt and mix well. Gradually add the all-purpose flour, whisking continuously to avoid lumps. Incorporate the vanilla sugar with lemon zest, lemon juice, vanilla syrup, and poppy seeds into the batter. Blend until smooth and well combined.
2. Cooking the Crepes:
Heat a non-stick skillet over medium-low heat. Lightly grease the skillet if necessary. Pour a small amount of batter into the skillet and swirl to spread evenly, forming a thin layer. Cook each crepe for about 1-2 minutes on each side until lightly golden but still soft and pliable. Repeat with the remaining batter, stacking the crepes on a plate as you go.
3. Preparing the Lemon Curd Whipped Cream:
In a mixing bowl, whip 150 ml of heavy cream until soft peaks form. Gently fold in the lemon curd until well combined and creamy. For the lemon curd recipe, refer to the detailed instructions here.
4. Assembling the Crepes:
Place a spoonful of the lemon curd whipped cream onto each crepe and spread it evenly. Fold the crepe into quarters or roll it up, depending on your preference.
Recipe for Lemon curd is here.
If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. Thank you so much for sending me the meals of mine you’ve tried. ❤️
Lemon Crepes With Lemon Curd Whipping cream
Ingredients
- Pancakes:
- 500 ml semi-fat milk
- 3 eggs
- 200 ml sparkling mineral water
- A pinch of salt
- 3 cups all-purpose flour
- 12 g vanilla sugar with lemon zest from 1 lemon
- Juice from 1 lemon
- 3 tsp vanilla syrup
- 2 tbsp poppy seeds
Lemon curd whipping cream:
- 250 ml whipping cream
- 2-3 tbsp lemon curd
Instructions
Preparing the Crepe Batter:
- In a large bowl, combine the semi-fat milk, eggs, and sparkling mineral water. Add a pinch of salt and mix well. Gradually add the all-purpose flour, whisking continuously to avoid lumps. Incorporate the vanilla sugar with lemon zest, lemon juice, vanilla syrup, and poppy seeds into the batter. Blend until smooth and well combined.
Cooking the Crepes:
- Heat a non-stick skillet over medium-low heat. Lightly grease the skillet if necessary. Pour a small amount of batter into the skillet and swirl to spread evenly, forming a thin layer. Cook each crepe for about 1-2 minutes on each side until lightly golden but still soft and pliable. Repeat with the remaining batter, stacking the crepes on a plate as you go.
Preparing the Lemon Curd Whipped Cream:
- In a mixing bowl, whip 150 ml of heavy cream until soft peaks form. Gently fold in the lemon curd until well combined and creamy. You can find the recipe for lemon curd in the article..
Assembling the Crepes:
- Place a spoonful of the lemon curd whipped cream onto each crepe and spread it evenly. Fold the crepe into quarters or roll it up, depending on your preference.
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