Crêpes with Lemon Cream and Fresh Fruit

Cuisinart original

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.


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

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.