A crêpe is a type of very thin pancake, usually made from wheat flour. While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America.

In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to crêpes Suzette or elaborate savoury fillings.

Here is a delicious recipe with lemon cream filling !

• Preparation time : 30 mn
• Pause :  2 hours
• Cooking time : 15 mn + 3 minutes per crêpe
• Cost :  cheap
• Wine : Poiré or Cider

Ingredients : 12 crêpes

Batter :

• 125 gr flour
• 25 cl milk
• 20 gr unsalted butter
• 2 eggs
• 3 tablespoons olive oil
• a pinch of salt
• 1 tablespoon white sugar

Filling : lemon cream

• 3 lemons
• 3 eggs
• 125 gr butter
• 200 gr white sugar

Step 1 (Batter – step 1-5)

In a large bowl, pour flour, make a well and pour half of the milk. Mix with a spatula, starting from the centre of the bowl.

Step 2

Whip the eggs and mix them with flour and milk in the bowl. Add 1 tablespoon of olive oil, a pinch of salt and 1 tablespoon of sugar.

Step 3

Slowly pour the rest of the milk. The pancake batter should be smooth but not too runny.

Step 4

Cover and let it rest for 2 hours at room temperature.

Step 5

Tips : If the batter is going lumpy, you can sieve it.

Heat a lightly oiled frying pan over high heat. Pour ½ ladle of batter into pan for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Step 6 (Lemon cream : steps 6-8)

In a medium heavy saucepan, simmer butter, sugar, lemon zest (reseve some to decorate the plate) and the juice of one lemon, keeping stirring with a wooden spatula until the mixture is even. Do not bring to a boil.

Step 7

Separate the egg yolks from the whites. Set the whites aside.

Whip the egg yolks. Mix them with the cream and simmer for another 3 mn on low heat, stirring constantly until the cream thickens. Remove from heat and let it cool down for 5 mn.

Step 8

In a bowl, beat egg whites until stiff, adding a pinch of salt at the end. Pour in the egg whites over the lemon cream. With a spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even. Reserve.

Step 9

In a plate, lay one crêpe and fill it with lemon cream.  Fold each crêpe in 4. Drizzle with lemon zest. Serve immediately.

More crêpe recipes on this website !

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