Strawberry filled lemon crepes with sweet lemon sauce and lemon cream rosettes

Strawberry-Filled Lemon Crepes with Sweet Lemon Sauce and Lemon Cream Rosettes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect combination of tangy and sweet with these delightful strawberry filled lemon crepes. The delicate crepes are filled with a luscious strawberry filling, complemented by a zesty lemon sauce that adds a burst of flavor. To top it off, the crepes are adorned with beautiful lemon cream rosettes, adding a touch of elegance to this mouthwatering dessert. With just the right balance of citrus and sweetness, these crepes are sure to become a favorite treat for any occasion.

Keywords: strawberry, lemon, crepes, sweet, sauce

strawberry filled lemon crepes with sweet lemon sauce and lemon cream rosettes details

Strawberry filled lemon crepes with sweet lemon sauce and lemon cream rosettes, recipe Rating: 4.9
Number of votes:157

These crepes are to die for!

Ingredients – Crepes

2 eggs

1-1/2 cups milk

1 cup all-purpose flour

1/2 teaspoon salt

2 Tablespoons butter, melted

1 teaspoon lemon extract

Ingredients – Lemon Sauce

1 cup granulated sugar

1/2 cup salted butter

1/4 cup water

1 egg yolk

1 teaspoon grated lemon zest

3 Tablespoons freshly squeezed lemon juice

Ingredients – Lemon Cream

2 cups heavy whipping cream

1 teaspoon lemon extract

1/2 cup powdered sugar

Additional Ingredients

Fresh strawberries (approx. 6 medium berries to each 8 inch crepe)

Strawberry brandy

Powdered sugar

Good quality strawberry jam

Crepes: Mix all ingredients in food processor and chill batter for at least 1 hour. Preheat prepared crepe pan over medium heat. Pour chilled batter into pan, swirling it until batter just covers bottom of pan. Cook just until crepe is golden brown (approximately 1 minute), flip over, and lightly brown other side. Continue cooking crepes while keeping cooked crepes warm by covering with foil.

Lemon Sauce: Whisk together all ingredients in heavy-bottomed saucepan set over moderate heat. Bring to a boil, whisking constantly. Boil for 1 minute and set aside, keeping the sauce warm by covering it.

Lemon Cream: Whip heavy cream until beaters begin to show indentation in cream. Add sugar and extract. Keep beating until stiff peaks form. Keep chilled until used.

Prepared Strawberries: Using approximately 6 medium strawberries to each 8-inch crepe, cut fresh, cleaned strawberries into slices. Saute strawberry slices with a little strawberry brandy and powdered sugar just until warmed a little.

Assembly: Take each warmed crepe and spread with strawberry jam and fill with prepared strawberries. Fold 1/3 of crepe up from the bottom, then fold left and right sides in to center to hold strawberries; flip crepe over onto serving dish. Pour warmed lemon sauce over crepe, dollop top or pipe rosette with lemon cream, powder them with confectioners sugar, and place a fanned strawberry over cream for garnish.