Lemon Dream Crepes


1/2 cup (125 mL) butter
1 tsp (5 mL) grated lemon peel
1/2 cup (125 mL) lemon juice, fresh
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) sugar
3 egg yolks, beaten
3 whole eggs, beaten
1 cup (250 mL) whipping cream
10 crepes (6 inches/15 cm diameter), Basic Crepe recipe below


Melt butter in a medium saucepan. Add lemon peel, lemon juice, salt, and sugar. Stir in beaten egg yolks and whole eggs.

Cook over very low heat, stirring constantly with a wire whisk, until mixture comes to a boil and is thick and shiny. Chill in refrigerator 35 to 45 minutes.

Whip cream. Fold one-half of the whipped cream into cooled lemon mixture. Spoon about 1/4 cup (50 mL) of lemon filling down center of each crepe and fold sides up. Spoon another 1 Tbsp (15 mL) of filling on top. Top with remaining whipped cream and garnish with chocolate shavings, if desired.

Makes 10 servings.

Basic Crepes
3 eggs
1/2 cup (125 mL) 2% milk
1/2 cup (125 mL) water
2 Tbsp (25 mL) canola oil
3/4 cup (175 mL) flour
1/4 tsp (1 mL) salt

Beat together eggs, milk, water and oil. Blend in flour and salt or combine all ingredients in blender container and whirl until smooth. Let batter stand in refrigerator for at least one hour. Heat 10" (25 cm) crepe pan on medium high heat until hot enough to sizzle a drop of water. Grease lightly with butter or oil. For each crepe pour 1/4 cup (50 mL) batter into crepe pan, rotating pan as batter is poured. Return any excess batter to the bowl. Cook until underside is lightly browned, remove from pan or if desired, turn and brown other side.

Makes 10 crepes.

Nutrients per serving:

Calories: 411.2
Protein: 6.6 g
Carbohydrate: 41.7 g
Fat: 25.0 g