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Lemon Lime Dessert Crepes

5 from 1 vote
Print Recipe
Servings 6 crepes

Ingredients
  

crepes

  • 1 egg
  • 1/4 cup water
  • 1/4 cup milk
  • 2 tablespoons buttr, melted and cooled
  • 3/4 cup flour
  • 1 tablespoon sugar

filling

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh squeezed lemon juice plus zest from lemon
  • 1 tablespoon fresh squeezed key lime or lime juice plus zest from lime
  • 1 teaspoon vanilla bean paste

lemon sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons butter
  • zest from 1 lemon

Instructions
 

crepes

  • Add milk, egg and water in a blender. Pulse to mix. Add butter, pulse to mix. Add flour and sugar. Pulse about 10 seconds to create loose batter. Refrigerate at least 1 hour before use to allow batter to settle.
  • Heat small nonstick fry pan or crepe pan over medium heat for about 30 seconds. Remove from heat and spray lightly with cooking spray.
    Add 1/4 cup batter to prepared pan. Swirl to coat pan. Fry approximately 1 minute per side until golden brown. Remove cooked crepes to parchment paper to cool. Repeat with rest of batter.

filling

  • Cream together cream cheese and powdered sugar. Add juices and vanilla. Mix. Set aside.

lemon sauce

  • Mix sugar and cornstarch in a small saucepan. Stir in water and lemon juice. Bring to a boil, stirring constantly. Boil until clear and thick. Remove from heat and stir in butter and zest.

Assemble

  • Spoon about 1 tablespoon of filling onto crepe. Fold over to close. Drizzle with lemon sauce. Garnish with candied citrus slices and or whipped cream if desired. Serve additional sauce on the side if desired.