Melt the butter in a medium saucepan over medium-low heat.
Remove from the heat and whisk in the sugar, lemon zest, and lemon juice.
Add the egg and whisk until smooth.
Return the saucepan to medium-low heat and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. (Do not boil or the eggs will scramble)
Remove from the heat.
Whisk in the cream and set aside to cool.
Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.
To serve, spread about 2 1/2 tablespoons of the filling on one half of each crepe.
Fold crepe in half over the filling, then fold almost in half again.
Place two filled crepes on each serving plate.
Top each serving with a generous tablespoon of lemon sauce and some fresh berries.
Serve immediately.
Ingredients
Directions
Melt the butter in a medium saucepan over medium-low heat.
Remove from the heat and whisk in the sugar, lemon zest, and lemon juice.
Add the egg and whisk until smooth.
Return the saucepan to medium-low heat and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. (Do not boil or the eggs will scramble)
Remove from the heat.
Whisk in the cream and set aside to cool.
Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.
To serve, spread about 2 1/2 tablespoons of the filling on one half of each crepe.
Fold crepe in half over the filling, then fold almost in half again.
Place two filled crepes on each serving plate.
Top each serving with a generous tablespoon of lemon sauce and some fresh berries.
Serve immediately.
