CA GROWN Blog
Discover. Learn. Connect.
Lemon Creme Crepes with Strawberries and Pistachios
Susan Phillips
Read Bio »Lemon Creme Crepes with Strawberries and Pistachios
Have I. Got a treat. For you.
I don’t know why crepes are so taboo. They are super simple to make and so versatile! They’re basically a thin pancake that you can roll up all sorts of goodness in.
Enjoy them for breakfast on a lazy weekend morning, or whip them up for dessert anytime.
I stuffed mine with a fresh lemon creme and juicy strawberries, then dusted them with finely crushed pistachios. The combo is divine!
Zest and juice of 1 lemon.
Makes this creamy mixture extra sweet.
I crushed my pistachios like a caveman, but feel free to purchase them already finely chopped.
I chopped a cup of strawberries and macerated them with sugar until a syrup was achieved.
Once the crepe is done, lay on a flat surface and spread the lemon creme, top with strawberries and dust with the pistachios. It’s like a sweet burrito!
Fold the crepe in on both sides and turn over so the seam side is down.
Top with a bit more lemon creme, strawberries and pistachios. Finish it all off with a dusting of powdered sugar!
Somebody help me!
Make these for Valentine’s Day or an upcoming weekend. Here is the recipe for ya…
- FOR CREPES
- 1 ½ cups milk
- 1 cup flour
- 2 eggs
- 1 tablespoon oil
- 2 tablespoons sugar
- 1 teaspoon vanilla
- FOR FILLING
- 8 oz. cream cheese, softened
- 1/2 cup powdered sugar
- zest of 1 lemon
- juice of 1 lemon
- 1 tsp. vanilla
- TOPPINGS
- 1 cup strawberries, chopped small
- 1 T. sugar
- 1/8 cup pistachios, finely crushed
- Place all crepe ingredients in a medium-sized blender, starting with the flour and sugar, and then adding the wet ingredients. Blend on medium speed about five minutes, or until the top of the batter becomes slightly frothy.
- Combine all the filling ingredients in a bowl and set aside
- Add the strawberries and 1 T. sugar in another bowl and stir to combine
- Heat a small, shallow pan on medium-low and grease with butter. Slowly pour batter into pan until the bottom of the pan is covered in a thin layer of batter. Let cook for two minutes, or until the bottom is a light brown. Flip the crepe and let the other side cook for another two minutes.
- Place a crepe on a flat surface and add about a 1/3 cup of filling and spread. Top with strawberries and dust with pistachios. Fold in sides and turn over so the seam is down
- Top with additional creme, strawberries and pistachios. Dust with powdered sugar and serve!