Lemon Cream Crepes with Lemon Curd and Fresh Fruit Recipe
These delicate lemon crepes combine a light, tender crepe base infused with fresh lemon zest and juice, filled with a luscious whipped Greek yogurt cream swirled with tangy lemon curd. Perfectly balanced between creamy and citrusy, they make an elegant dessert or breakfast treat that can be prepared ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12 servings (about 12 crepes)
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Whipped Yogurt Cream
- 1 cup Greek yogurt
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 cup lemon curd
Crepe Batter
- ¼ cup granulated sugar
- 1 tablespoon lemon zest (from fresh lemon)
- 4 large eggs
- 2 cups milk
- 1 teaspoon vanilla paste or extract
- 2 tablespoons lemon juice (from half a lemon)
- 1 ¼ cups all-purpose flour
- ⅛ teaspoon kosher salt
- 2 tablespoons melted butter
- Butter for cooking crepes (about ½ teaspoon per crepe)
Instructions
- Make whipped yogurt cream (up to 2 days ahead): Pour heavy cream into a large bowl and add powdered sugar. Use a hand mixer or whisk to whip the cream to medium peaks, soft but able to hold shape. Gently whisk in the Greek yogurt until combined. Fold in 1 cup lemon curd just until swirled through. Cover and refrigerate until ready to use.
- Make crepe batter (up to 3 days ahead): Place granulated sugar in a large bowl and add lemon zest. Rub zest into sugar to release oils. Whisk in eggs and vanilla. Gradually add milk, lemon juice, and melted cooled butter, whisking continuously. Finally, whisk in flour and salt until smooth. Let batter rest covered in refrigerator for at least 15 minutes or up to 3 days.
- Cook crepes (up to 3 days ahead): Heat an 8-10 inch nonstick skillet or crepe pan over medium heat. Add about ½ teaspoon butter and allow it to melt. Pour ¼ to ⅓ cup batter, tilting pan to evenly coat surface. Cook 1-2 minutes until set and lightly golden on bottom. Flip and cook 45 seconds more. Transfer crepe to plate. Repeat with remaining batter, adding butter as needed. Store cooked crepes covered in refrigerator up to 3 days.
- Assemble and serve: Place one crepe on a plate. Spread 2 tablespoons of the lemon yogurt cream over half the crepe. Fold crepe in half, then fold in half again to form a triangle. Dust with powdered sugar, drizzle with lemon curd, and garnish with fresh fruit if desired. Serve and enjoy immediately.
Notes
- Crepes and lemon cream can be made ahead and stored separately in the refrigerator for up to 2-3 days for convenience.
- Use a nonstick skillet or proper crepe pan for best results and easy flipping.
- Allowing the batter to rest improves texture and makes thin, tender crepes.
- Use fresh lemon zest and juice for the brightest flavor.
- If lemon curd is not available, homemade or store-bought both work well.
- Gently folding lemon curd into the whipped cream creates a beautiful marbled effect without overmixing.
