Description
Light, delicate crepes filled with a zesty lemon-sugar blend, topped with fresh whipped cream and dusted with powdered sugar. A perfect Mother’s Day treat!
Ingredients
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For the Crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cup milk
- 2 tbsp melted butter
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Lemon Filling:
- 1/4 cup fresh lemon juice
- 2 tbsp granulated sugar
- 1 tsp lemon zest
For Topping:
- Fresh whipped cream
- Powdered sugar
- Extra lemon zest for garnish
Instructions
-
Prepare the Crepe Batter:
- In a blender, combine all crepe ingredients and blend until smooth.
- Let the batter rest for 10 minutes.
-
Cook the Crepes:
- Heat a nonstick pan over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter into the pan, swirling to spread evenly.
- Cook for about 1-2 minutes until the edges lift, then flip and cook for another 30 seconds.
- Remove and repeat with remaining batter.
-
Make the Lemon Filling:
- In a bowl, mix lemon juice, sugar, and lemon zest.
-
Assemble the Crepes:
- Spread the lemon mixture over each crepe, then roll or fold them.
-
Garnish & Serve:
- Top with fresh whipped cream, dust with powdered sugar, and garnish with extra lemon zest.
Notes
- Let the crepe batter rest to ensure a smoother texture.
- Use fresh lemon juice for the best flavor.
- Serve immediately for the best taste and texture.
