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Lemon Berry Crepes

Category

Yields1 Serving

Ingredients
 1 tbsp unsalted butter
 1 cup sugar
 1 tbsp lemon zest (from 1 large lemon)
 6 tbsp fresh lemon juice (from 2 lemons)
 1 large egg
 ¼ cup heavy cream
 8 oz strawberry-flavored cream cheese, at room temperature
 1 cup plain yogurt
 12 Browned Butter Crepes
 4 cups assorted fresh berries, such as blueberries, raspberries, and sliced strawberries

Directions
1

Melt the butter in a medium saucepan over medium-low heat.

2

Remove from the heat and whisk in the sugar, lemon zest, and lemon juice.

3

Add the egg and whisk until smooth.

4

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)

5

Remove from the heat.

6

Whisk in the cream and set aside to cool.

7

Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.

8

To serve, spread about 2 1/2 tablespoons of the filling on one half of each crepe.

9

Fold crepe in half over the filling, then fold almost in half again.

10

Place two filled crepes on each serving plate.

11

Top each serving with a generous tablespoon of lemon sauce and some fresh berries.

12

Serve immediately.

Ingredients

Ingredients
 1 tbsp unsalted butter
 1 cup sugar
 1 tbsp lemon zest (from 1 large lemon)
 6 tbsp fresh lemon juice (from 2 lemons)
 1 large egg
 ¼ cup heavy cream
 8 oz strawberry-flavored cream cheese, at room temperature
 1 cup plain yogurt
 12 Browned Butter Crepes
 4 cups assorted fresh berries, such as blueberries, raspberries, and sliced strawberries

Directions

Directions
1

Melt the butter in a medium saucepan over medium-low heat.

2

Remove from the heat and whisk in the sugar, lemon zest, and lemon juice.

3

Add the egg and whisk until smooth.

4

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)

5

Remove from the heat.

6

Whisk in the cream and set aside to cool.

7

Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.

8

To serve, spread about 2 1/2 tablespoons of the filling on one half of each crepe.

9

Fold crepe in half over the filling, then fold almost in half again.

10

Place two filled crepes on each serving plate.

11

Top each serving with a generous tablespoon of lemon sauce and some fresh berries.

12

Serve immediately.

Lemon Berry Crepes