Lemon Crepes with French Buttercream
A delicate French-inspired dessert featuring thin crepes, a tangy lemon filling, and a rich French buttercream topping.
Ingredients
- ●1 1/2 cups All-purpose flour
- ●2 tablespoons Granulated sugar
- ●2 Large eggs
- ●1 cup Milk
- ●1/4 cup Melted unsalted butter
- ●2 tablespoons Lemon zest
- ●2 tablespoons Lemon juice
- ●1 cup Confectioners' sugar
- ●1 cup Heavy cream
Instructions
- 1
Combine flour, sugar, eggs, milk, and melted butter in a bowl. Whisk until smooth.
- 2
Let the batter rest for 30 minutes.
- 3
Heat a small non-stick pan over medium heat.
- 4
Pour a small amount of batter into the pan and tilt to evenly coat the bottom.
- 5
Cook for 1-2 minutes or until the edges start to curl.
- 6
Loosen with a spatula and flip. Cook for another minute.
- 7
Repeat with remaining batter to make about 8-10 crepes.
- 8
In a separate bowl, mix lemon zest, lemon juice, and confectioners' sugar. Set aside.
- 9
To make the French buttercream, melt 1/2 cup of unsalted butter in a saucepan over low heat.
- 10
Add 1 cup of confectioners' sugar and whisk until smooth.
- 11
Gradually add 1 cup of heavy cream, whisking continuously until stiff peaks form.
- 12
Fold the lemon mixture into the buttercream until combined.
- 13
Spread a small amount of buttercream on each crepe, then roll up and serve.