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Meyer Lemon and Raspberry Crepes
Meyer Lemon and Raspberry Crepes
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Prep Time:
20 minutes
Total Time:
2 hours 40 minutes
Indulgent Meyer lemon crepes with luscious Chantilly cream topping.
Ingredients:
  • 2 eggs
  • 1 cup milk
  • 1/4 cup water
  • 2 tablespoons fresh Meyer lemon juice
  • 2 tablespoons butter, melted, cooled
  • 1 teaspoon vanilla
  • 1 cup Gold Medal™ all-purpose flour
  • 3 tablespoons granulated sugar
  • Additional butter for frying crepes
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup fresh raspberries
Instructions:
  • Place all Crepe ingredients in a blender, excluding the extra butter. Blend until smooth, then refrigerate for at least 2 hours or up to 24 hours.
  • Whip Meyer Lemon Chantilly Cream ingredients in a medium bowl using an electric mixer on high speed until stiff peaks form. Chill in the refrigerator until ready to serve.
  • Stir batter if separated. Heat skillet over medium-high heat and wipe with butter. Pour 3 tablespoons batter into a small skillet (or 1/4 cup for a large skillet) and spread it by tilting the skillet. Cook until the top is dry, then flip with a spatula. Cook the other side briefly, then transfer to a kitchen towel to cool. Repeat with remaining batter, stacking the crepes as you go. Butter the skillet between batches.
  • Keep crepes warm by covering them with foil and placing them in a preheated 200°F oven if serving immediately. If saving for later, wrap crepes in plastic wrap, place in a food-storage or freezer plastic bag, and refrigerate for up to 3 days or freeze for up to 2 months.
  • For serving, transfer the Meyer Lemon Chantilly Cream to a piping bag. Lay one crepe at a time on your work surface. Pipe a line of cream down the center of each crepe. Fold one side over the cream, then fold the other side over the top. Place the crepes on serving plates and garnish with raspberries. Any extra chantilly cream can be stored in the refrigerator.

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