Breakfast
Crêpes with Lemon Cream and Fresh Fruit
Makes about 18 filled crêpes
Crêpes with Lemon Cream and Fresh Fruit
Makes about 18 filled crêpes
The lemon cream is delicious for either breakfast or dessert, but the crêpes can
also be filled with savory items, such as scrambled eggs and vegetables.
Nutritional information per filled crêpe: Calories 156 (46% from fat)
carb. 17g
pro. 4gfat 8g
sat. fat 5g
chol. 68mg
sod. 131mgcalc. 52mg
fiber 1g
carb. 17g
pro. 4gfat 8g
sat. fat 5g
chol. 68mg
sod. 131mgcalc. 52mg
fiber 1g
Ingredients
- Crêpe Batter:
- 4 tablespoons (½ stick) unsalted
- butter, cut into tablespoons
- 1 cup reduced-fat milk,
- room temperature
- ¾ cup unbleached, all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon unsalted butter,
- room temperature
- Lemon Cream Filling:
- ½ cup heavy cream, cold
- 1½ teaspoons pure vanilla extract
- ¼ cup real maple syrup
- Pinch fine sea salt
- ½ cup plain, whole-milk yogurt
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 2 medium bananas, thinly sliced
- 1 pound fresh strawberries,
- hulled and thinly sliced
- Confectioners’ sugar, for serving (optional
Preparation
- 1. Prepare the crêpes: Put the butter with
- the milk in a small saucepan over low
- heat. When the butter is melted, remove
- from heat and cool slightly.
- 2. While butter/milk is heating, put the flour,
- salt, and sugar in a medium bowl. Using
- the beaters, mix on Speeds 1 to 2 to
- combine, about 30 seconds. Add the
- eggs and vanilla extract and beat until
- mixture resembles a thick and sticky
- batter. While mixing on Speed 2, mix
- in the milk and butter mixture until the
- batter is smooth. Rest the batter in the
- refrigerator for a minimum of 30 minutes,
- or up to overnight.
- 3. While batter is resting, just before cooking
- crêpes, prepare the filling. Put the heavy
- cream into a medium mixing bowl.
- Starting on Speed 1 and very gradually
- increasing to Speed 7, whip cream to
- medium-stiff peaks, about 1 minute.
- Add the vanilla extract, maple syrup, and
- salt and mix on Speeds 1 to 3 until fully
- combined. Add the remaining ingredients,
- except for the fruit, and mix on Speed 1
- until combined. Reserve.
- 4. Cook the crêpes. Mix the crêpe batter
- briefly, using the beaters on Speed 2 to
- remove any lumps that may have formed.
- If lumps remain, pour through a fine
- strainer. Set an 8- to 10-inch crêpe pan
- or nonstick skillet over medium/mediumhigh heat. Once pan is hot, add the 1
- teaspoon of butter. Tilt pan to evenly
- distribute the butter; let pan rest on heat
- for an additional 30 seconds. Add a small
- amount of batter, a scant ¼ cup, and
- with the pan in hand, quickly and evenly
- rotate it so the crêpe batter thinly coats
- the entire bottom surface. Allow to cook
- until set, about 2 minutes (traditionally,
- the crêpe should not brown). Flip and
- cook on the second side for no more than
- 30 seconds. Remove and repeat with
- remaining batter.
- 5. To serve, put 2 tablespoons of the lemon
- cream in the center of each crêpe and
- then top with a portion of the bananas
- and strawberries. Fold sides of crêpes
- over. Dust with powdered sugar, if using,
- and serve.
