Crêpes with Lemon Cream and Fresh Fruit

Makes about 18 filled crêpes

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

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

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.