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Lemon Crepes

May 3, 2011

You know when you get really excited about a recipe? Like you just can’t wait to make it. Your mouth is watering. The excitement is overwhelming. You. Must. Make. This. Recipe. Now.

I know that feeling. I had that feeling last night. I had to make Lemon Crepes. It was imperative for my well being. So I did. I made fluffy, lighter-than-air crepes with a hint of lemon and yogurt filling. They were delightful. They were so wonderful I decided to whip up a big batch of the filling last night so I could make them again today to post on the blog.

Today, I got the buzz all over again to make these crepes again so I started making my batter and opened the fridge to get the egg and milk. And the entire bowl of filling (in a glass bowl, mind you) fell to the floor in a giant crash of glass, yogurt and lemon zest. Lovely.

And so we begin again. Lock the dog in another room (because you know he’d lap up that spilled yogurt in a hot minute) clean up the mess and start over.

So now I bring you Lemon Crepes Part Deux. And they are are still equally light and fluffy and have a wonderful bright lemon flavor. And they are PERFECT for this upcoming Mother’s Day Brunch. Because you and I both know you haven’t planned anything. Maybe you bought the flowers online already, or a box of chocolates because they happened to be at the checkout register. But you haven’t really planned much. So here’s your chance to up the ante. And make Mom feel special. Just don’t drop the entire bowl of filling on the floor. That will make Mom sad. And nobody wants that.

Recipe after the jump…

Lemon Yogurt Crepes

Makes about 8 crepes

Crepe Batter:

  • 1 cup all purpose flour
  • 1 teaspoon powdered sugar
  • Pinch of salt
  • 3/4 cup water
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon lemon juice
  • Lemon zest


  • 1 cup vanilla yogurt
  • 1/2 cup lemon curd
  • 1 tablespoon lemon juice
  • Lemon zest

Grate the zest of one lemon and divide in half.

In a small bowl, combine all ingredients to make the filling. Mix in half of the lemon zest you prepared. Place in refrigerator while preparing crepes.

In  a medium bowl (or better yet, pourable bowl) combine flour, sugar and salt.

Mix in egg, milk, water and lemon juice with a whisk until thoroughly combined. Add the remaining half of the lemon zest and whisk briskly, incorporating a little air into the batter.

Heat a large pan or skillet on medium heat. Using butter or a sprayable oil, grease the pan. Using the pour spout of your bowl, pour in about 1/4 cup batter. I find it helpful to have a spoon in your non-pouring hand in order to “spread out” the batter once it hits the pan, making for a thinner crepe.

Crepes will take about 30 seconds on each side. Remove each crepe to a warmed plate while you prepare the rest of the batter.

When ready to serve, place crepe on middle of plate, spoon in about 1/4 cup filling and fold over like a taquito. Top with a little more of the yogurt sauce and a pinch more lemon zest. You could even dust with a little powdered sugar if you’re feeling fancy.

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