Meyer Lemon and Raspberry Crepes

Meyer Lemon and Raspberry Crepes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 4 servings with 512 calories, 10g of protein, and 33g of fat each. For $1.4 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Betty Crocker. It works well as a Mediterranean side dish. 77 people were glad they tried this recipe. Head to the store and pick up heavy whipping cream, butter, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Overall, this recipe earns a not so excellent spoonacular score of 39%. If you like this recipe, take a look at these similar recipes: Crepes with Whipped Meyer Lemon Ricotta, Meyer Lemon Chamomile Suzette Crepes with Greek Yogurt, and Meyer Lemon-Raspberry Scones.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 140 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours. 2 In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time. 3 If batter has separated, stir before using. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried. 4 To serve immediately, cover crepes with foil; keep warm in preheated 200F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months. 5 To serve, place Meyer Lemon Chantilly Cream in decorating bag. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.

 

Step by step:

1. In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours.

2. In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time.

3. If batter has separated, stir before using.

4. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried.

5. To serve immediately, cover crepes with foil; keep warm in preheated 200F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months.

6. To serve, place Meyer Lemon Chantilly Cream in decorating bag.

7. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.

Nutrition Information:

covered percent of daily need