Lemon cream crepe in the house!

It has been a while since I made crepes. So, I was fighting the idea of making

them because like everybody else I thought I would screw it up, especially that

I don’t have a crepe pan! But as you can see they’re not bad & with lemon cream

the taste is heavenly 🙂

Don’t be thinking WOW, because they are not as difficult as they always sound.

You can try them because if they worked with me, why wouldn’t they work with

you?! And by the way, from the very first one, I was quite surprised myself! 😉

Well, I think I like this picture better than the first one!

Ingredients:

1/2 cup flour

1/2 cup milk

50g melted butter (half a stick)

A pinch of salt

3 tbsp of powdered sugar

1 egg

Whisk the egg with the salt. Add the flour

and whisk. Add the milk, then the butter.

Keep whisking until you get a smooth batter,

lumps free.( I used the food processor,

it’s faster, time & effort saving).

Let it rest for about 1 hour (mine rested less than that)

Heat a tsp of butter in a non-stick pan and pour a ladle of

the batter, cook it from one side until slightly golden brown

and flip it to finish cooking. Once done, lay them on paper towel.

To make the filling:

1 tbsp of lemon juice

5 tbsp softened butter

2 tbsp lemon zest

3 tbsp powdered sugar

In a bowl mix the softened butter with

the sugar with the back of a spoon, until it gets creamy.

Add the lemon juice & the lemon zest. Whisk well until

it gets thick. Put it in the fridge for half an hour.

Assemble the crepes, and put about 2 tsp of

the lemon cream & roll it. Sprinkle a little

bit of powdered sugar and serve it.

These ingredients can yield more than four

crepes if you make them all very thin. I was

running out of time, so I didnt make all

of them thin.