• Preparation Time 15 minutes, plus 30 minutes resting time
  • Cooking Time 40 minutes
  • Makes 16 crepes
  • Freezing Excellent
  • Lemon Crepes
    Lemon Crepes

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Crepes
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 4 eggs
  • 1 ½ cups Robin Hood® All Purpose Flour
  • ½ cup water
  • ¼ cup butter, melted and slightly cooled
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • Filling
  • 1 cup lemon juice
  • ½ cup granulated sugar
  • ½ tsp butter, melted and slightly cooled

Serving Size: 16 crepes

Next

Directions

Serving Size: 16 crepes

  • Blend evaporated milk, eggs, flour, water, ¼ cup (50mL) butter, sugar and salt in blender, food processor or bowl. Mix until you have a smooth thin batter. Let batter stand at room temperature 30 minutes (this prevents tough crepes).
  • Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan with remaining ½ tsp (2mL) butter. Add about ½ cup (125mL) batter to pan. Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin. Cook until bottom browns 1 ½ - 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute. If you only have a smaller pan don’t worry, you will just get more crepes. Adjust the amount of lemon juice you are using on each crepe, otherwise they will be too tart.
  • Transfer crepe to a clean work surface, turning over so that side cooked first is facedown. Drizzle 1 tbsp (15mL) lemon juice over crepe. Sprinkle with 1 ½ tsp (7mL) sugar. Fold crepe in half and then into quarters. Sprinkle top with ½ tsp (2mL) sugar. Continue with remaining crepes.
Finish

Finished!

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