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

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

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Recipe intro

Indulge in the perfect balance of tangy and sweet with this delightful recipe for strawberry filled lemon crepes. The delicate crepes are filled with a luscious strawberry filling, complemented by a refreshing sweet lemon sauce. To add an elegant touch, the crepes are garnished with rosettes of creamy lemon cream. This recipe is a wonderful way to elevate your breakfast or brunch experience with its vibrant flavors and beautiful presentation.

Keywords: Strawberry, Lemon, Crepes, Sweet lemon sauce, Lemon cream rosettes

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

Strawberry filled lemon crepes with sweet lemon sauce and lemon cream rosettes recipe, recipe Rating: 4.8
Number of votes:159

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

Instructions:

“These crepes are to die for!”

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.