Lemon Crepes by @lesgourmandisesdeloubna

50 min

20 servings

🥚

8.1

Eggs

🌾

270 g

Flour

🥛

680 ml

Milk

🍬

220 g

Sugar

🧂

Salt

🍊

1.4

Orange zest

🧈

110 g

Butter

🍋

2.7

Lemon zest

🍋

4.1

Lemon juice

🌽

1.4 tbsp

Cornstarch

  1. Mix
    • Flour
    • Sugar
    • Salt

    Mix the flour, sugar and salt together.

  2. Add
    • Eggs

    Add the eggs in the center and whisk.

  3. Incorporate
    • Milk

    Gradually incorporate the milk to avoid lumps.

  4. Add
    • Orange zest
    • Butter

    Add the orange zest (or vanilla) and the melted butter.

  5. Rest

    Let the batter rest.

  6. Mix
    • Sugar
    • Cornstarch
    • Lemon zest

    Prepare the lemon curd: mix the sugar, cornstarch, lemon zest, lemon juice and eggs in a saucepan.

  7. Heat

    Heat until it thickens.

  8. Add
    • Butter

    Remove from the heat and add the butter.

  9. Cool
    • Lemon zest

    Let the lemon curd cool in the fridge.

  10. Cook

    Cook the crepes in a lightly buttered crepe pan.

  11. Garnish
    • Lemon zest

    Garnish generously with the lemon curd.

Lemon Crepes by @lesgourmandisesdeloubna

50 min

20 servings

🥚

8.1

Eggs

🌾

270 g

Flour

🥛

680 ml

Milk

🍬

220 g

Sugar

🧂

Salt

🍊

1.4

Orange zest

🧈

110 g

Butter

🍋

2.7

Lemon zest

🍋

4.1

Lemon juice

🌽

1.4 tbsp

Cornstarch

Preparation Steps

  1. Step 1/11

    Mix the flour, sugar and salt together.

    🌾Flour
    🍬Sugar
    🧂Salt
    🥣Bowl
    🥄Whisk

  2. Step 2/11

    Add the eggs in the center and whisk.

    🥚Eggs
    🥣Bowl
    🥄Whisk

  3. Step 3/11

    Gradually incorporate the milk to avoid lumps.

    🥛Milk
    🥣Bowl
    🥄Whisk

  4. Step 4/11

    Add the orange zest (or vanilla) and the melted butter.

    🍊Orange zest
    🧈Butter
    🥣Bowl
    🥄Whisk

  5. Step 5/11

    Let the batter rest.

    🥣Bowl

  6. Step 6/11

    Prepare the lemon curd: mix the sugar, cornstarch, lemon zest, lemon juice and eggs in a saucepan.

    🍬Sugar
    🌽Cornstarch
    🍋Lemon zest
    🍋Lemon juice
    🥚Eggs
    🍲Saucepan
    🥄Whisk

  7. Step 7/11

    Heat until it thickens.

    🍲Saucepan

  8. Step 8/11

    Remove from the heat and add the butter.

    🧈Butter
    🍲Saucepan

  9. Step 9/11

    Let the lemon curd cool in the fridge.

    🍲Saucepan

  10. Step 10/11

    Cook the crepes in a lightly buttered crepe pan.

    🍳Crepe pan

  11. Step 11/11

    Garnish generously with the lemon curd.

    🍳Crepe pan

Composition

Ingredients

Types

Eggs, Grains, Dairy, Sweeteners, Spices, Fruits, Starches

Ingredients

Eggs, Flour, Milk, Sugar, Salt, Orange zest, Butter, Lemon zest, Lemon juice, Cornstarch

Notes

Eggs (for the crepe batter), Sugar (for the crepe batter), Orange zest (zest of 1 orange, can be replaced by vanilla), Butter (melted, for the crepe batter), Lemon zest (zest of 2 lemons), Cornstarch (Maizena)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Low-Sodium, Low-Calorie, soy-free

Calories

150 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 19g, Fat: 6g, Fiber: 0.3g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 50mg, Iron: 0.6mg, Sodium: 60mg, Potassium: 70mg

Vitamins

Vitamin A: 60mcg, Vitamin C: 4mg, Vitamin D: 0.3mcg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Whisk, Bowl, Saucepan, Crepe pan, Zester

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Chandeleur

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Creamy, Thin, Smooth

Flavors

Citrus, Tangy, Sweet, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Crepes (plain, unfilled) : 2-3 days (store in an airtight container or wrapped in cling film,layer with parchment paper to prevent sticking), Lemon curd : 4-5 days (store in an airtight container in the fridge,keep refrigerated at all times due to eggs and butter), Filled crepes : 1-2 days (best consumed fresh as curd can make crepes soggy over time,store covered in the fridge), Unfilled crepes (freezing) : up to 2 months (freeze flat with parchment paper between each crepe,thaw at room temperature or reheat gently in a pan before filling)