Lemon Dream Crepes Recipes

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FRESH LEMON CREAM CREPES



Fresh Lemon Cream Crepes image

Mmm! Light as a feather crepes with a creamy filling and fresh berries.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 10

Number Of Ingredients 13

1/2 cup Original Bisquick™ mix
1 tablespoon sugar
1/2 cup milk
1 tablespoon butter, melted
2 eggs
2 cups sour cream
1/2 cup milk
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fresh raspberries
Powdered sugar
Additional fresh raspberries, if desired

Steps:

  • In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
  • In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
  • To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Crepe, Sodium 300 mg, Sugar 15 g, TransFat 1/2 g

LEMON CREPES



Lemon Crepes image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

Steps:

  • Warm pre-made crepes in a skillet with a little butter. Sprinkle with sugar and a squeeze of lemon juice. Spread with lemon curd and fold into triangles. Dust with confectioners' sugar.
  • Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

LEMON DREAM CREPES



Lemon Dream Crepes image

Need a light dessert idea for a luncheon? With a delicate lemon filling, these crepes are even better than lemon meringue pie! I have served them at many summer luncheons, and they seem to be a perfect ending for the meal. --Sue A. Jurack

Provided by Allrecipes Member

Time 40m

Yield 12

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
2 cups milk
3 large eggs eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
½ cup butter
1 ½ cups sugar
½ cup lemon juice
1 teaspoon grated lemon peel
⅛ teaspoon salt
3 large eggs eggs, beaten
3 large egg yolks egg yolks, beaten
1 cup heavy whipping cream

Steps:

  • In a large mixing bowl, combine the flour, sugar and salt. Combine the milk, eggs, butter and vanilla; add to flour mixture and mix well. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter until the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until edges are lightly browned; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • For filling, melt butter in a small saucepan over low heat. Add sugar, lemon juice, lemon peel and salt. Whisk in eggs and yolks. Cook over low heat until mixture thickens and coats the back of a metal spoon, whisking constantly. Remove from the heat. Transfer to a small bowl; press plastic wrap over top of filling. Refrigerate until chilled.
  • In a small mixing bowl, beat cream until soft peaks form. Fold half of the whipped cream into lemon filling. To serve, spoon 2 tablespoonfuls of filling down the center of each crepe; fold sides of crepe over filling. Top with remaining whipped cream.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 41.8 g, Cholesterol 200.1 mg, Fat 21.5 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 12.3 g, Sodium 231.1 mg, Sugar 28.6 g

LEMON CREPES



Lemon Crepes image

The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm-refreshing and deliciously unpredictable. In this dish, paper-thin crepes are topped with slices of candied lemon and drizzled with a caramel sauce that includes limoncello, a vibrant lemon liqueur.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes about 18

Number Of Ingredients 9

6 tablespoon unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup milk (not skim)
1/4 teaspoon pure vanilla extract
3 large eggs
Lemon-Caramel Sauce
Candied Lemon Slices

Steps:

  • Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.
  • Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).
  • Preheat oven to 200 degrees. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.
  • Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.
  • Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.

LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

Steps:

  • Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

LEMON DREAM CREPES



Lemon Dream Crepes image

Need a light dessert idea for a luncheon? With a delicate lemon filling, these crepes are even better than lemon meringue pie! I have served them at many summer luncheons, and they seem to be a perfect ending for the meal. --Sue A. Jurack

Provided by Allrecipes Member

Time 40m

Yield 12

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
2 cups milk
3 large eggs eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
½ cup butter
1 ½ cups sugar
½ cup lemon juice
1 teaspoon grated lemon peel
⅛ teaspoon salt
3 large eggs eggs, beaten
3 large egg yolks egg yolks, beaten
1 cup heavy whipping cream

Steps:

  • In a large mixing bowl, combine the flour, sugar and salt. Combine the milk, eggs, butter and vanilla; add to flour mixture and mix well. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter until the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until edges are lightly browned; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • For filling, melt butter in a small saucepan over low heat. Add sugar, lemon juice, lemon peel and salt. Whisk in eggs and yolks. Cook over low heat until mixture thickens and coats the back of a metal spoon, whisking constantly. Remove from the heat. Transfer to a small bowl; press plastic wrap over top of filling. Refrigerate until chilled.
  • In a small mixing bowl, beat cream until soft peaks form. Fold half of the whipped cream into lemon filling. To serve, spoon 2 tablespoonfuls of filling down the center of each crepe; fold sides of crepe over filling. Top with remaining whipped cream.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 41.8 g, Cholesterol 200.1 mg, Fat 21.5 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 12.3 g, Sodium 231.1 mg, Sugar 28.6 g

LEMON CREPES



Lemon Crepes image

Make and share this Lemon Crepes recipe from Food.com.

Provided by LMillerRN

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 eggs
1 1/4 cups milk
2 tablespoons melted unsalted butter
1 cup sifted flour
salt
white pepper
12 ounces cream cheese, at room temperature
1/2 cup sour cream
3/4 cup sugar
1/4 cup powdered sugar
8 lemons, juice of
2 tablespoons grated lemon zest
1 teaspoon pure vanilla extract
12 medium crepes
1/4 cup butter
1/8-1/4 fluid ounce cognac

Steps:

  • For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.
  • Filling:.
  • Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
  • In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

HOW TO MAKE VANILLA DREAM MILLE CRêPE CAKE



How to Make Vanilla Dream Mille Crêpe Cake image

This How to Make Vanilla Dream Mille Crêpe Cake is as beautiful and decadent as it looks. It's easy enough to make it for weekend afternoon tea and fancy enough for a celebration!

Provided by Amy T.

Categories     Dessert

Time 1h40m

Yield 1 10-inch cake, 12 serving(s)

Number Of Ingredients 16

1 1/2 cups whole milk
1 cup water
2 cups all-purpose flour
6 tablespoons salted butter, melted
6 tablespoons sugar
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
4 tablespoons orange liqueur
3 cups whipping cream, chilled
1 1/4 cups powdered sugar
6 ounces mascarpone cheese
1 tablespoon vanilla bean paste
3/4 lb raspberries
3 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract

Steps:

  • To Prepare the Crêpes:.
  • In a blender, add milk, water, flour, melted butter, 6 tablespoons of sugar, 2 teaspoons vanilla extract, lemon zest, and orange liqueur, then blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
  • Heat a 10-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crêpe once. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes.
  • To Prepare the Vanilla Mascarpone Cream Fillings:.
  • In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer), beat the cream and powdered sugar until frothy. Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms.
  • To Assemble the Cake:.
  • Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges. Top with another piece of crepe. Continue to build the crepe cake until you use up all the crêpes. There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip. Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving.
  • To Prepare the Raspberry Sauce:.
  • In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use.
  • To Garnish the Cake:.
  • Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional). Serve plain or drizzle with raspberry sauce. Enjoy!

Nutrition Facts : Calories 453.4, Fat 29.2, SaturatedFat 18, Cholesterol 99.8, Sodium 88.2, Carbohydrate 44.5, Fiber 2.4, Sugar 24.7, Protein 4.7

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