This is the crepe recipe for lemon pie lovers. The filling in a lemon pie is really a curd and you can use your favorite lemon pie recipe for the filling. You can also use the little pudding and pie filling packages found in the store.
Don’t be surprised if this is preferred over your lemon pie recipe.
A year ago, we included a lemon crepe recipe. We revisited it. (Which tells you how much we like this dessert.) This time we made the filling with a smooth, clear curd relying strictly on eggs for thickening where the earlier recipe used cornstarch.
For the crêpes
1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt
- Sift the flour into a medium bowl. Make a well in the center.
- In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
- Heat a nine-inch crêpe pan on medium high heat. Brush with butter.
- Measure batter into the hot pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
- Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
- Use a pallet knife or thin, sturdy spatula to turn the crêpe. Cook the second side only it is a blonde color, not as dark as the first side.
- Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.
For the curd filling
3/4 cup granulated sugar
2 1/2 tablespoons fresh lemon zest
3 large eggs
5 large egg yolks
3/4 cup lemon juice
1/4 cup butter
- Place the sugar in a medium bowl. Use a fork to mash the zest into the sugar and disperse it well.
- Add the eggs and egg yolks and whisk with the sugar until well combined. Place the bowl in the microwave and heat for about 45 seconds, just long enough to bring the mixture to room temperature. Continue whisking until the sugar is dissolved. (The sugar will dissolve more easily in a slightly warm environment.)
- Scrape the egg mixture into a heavy saucepan. Add the lemon juice.
- Cook over medium heat scraping the bottom and sides of the pan frequently. Continue cooking, stirring frequently, until the mixture has reached 165 degrees. Remove from the heat.
- Cut the butter into chunks and add it to the hot curd and whisk the melting butter into the curd until the butter is melted and the curd is smooth and uniform.
- Place plastic wrap over the curd, press the plastic tight against the curd, and chill in the refrigerator.
To assemble your crêpes
- Fill your crêpes, folding as desired.
- Serve with shipped cream.