Glazed Lemon Crepes

From issue #4.
Photography by Photography by Simon Devitt.
Glazed Lemon Crepes

Serves: 6 - 8


3⁄4 cup flour
2 tablespoons sugar
1 1⁄4 cups milk
3 eggs
1 tablespoon melted butter
1-2 tablespoons sugar,
extra 1⁄2 cup orange liqueur e.g. Cointreau

Lemon Cream
2 1⁄2 cups milk
4 tablespoons sugar
zest of 2 lemons
4 large egg yolks
6 tablespoons sugar
6 tablespoons flour


Crepes: Combine the flour and sugar in a bowl. Whisk together the milk and eggs and gradually whisk into the flour until a smooth batter is formed. Stir through the melted butter.

Heat an 18cm crepe pan and brush with extra melted butter. Pour in a little batter and quickly tilt the pan to distribute the mixture evenly. Cook until lightly coloured, turn over and cook the other side then transfer to a plate.

Filling: Place the milk, 4 tablespoons of sugar and lemon zest in a saucepan and bring to boiling point.
Whisk the yolks and 6 tablespoons of sugar together. Stir in the flour.

Whisk in the hot milk a little at a time then pour the mixture back into the pot. Cook over a medium-low heat, stirring constantly until thick. Continue to cook over a low heat for a further 3-4 minutes. Cool and press a piece of plastic wrap onto the surface of the custard to prevent a skin forming.

Lay the crepes out and spread a spoonful of filling over each. Fold in half, then in half again to form a triangle. Arrange, overlapping, in a baking dish. Refrigerate until ready to serve.

To serve: Preheat the oven to 200°C. Sprinkle the crepes with the extra sugar and bake them 8-10 minutes, or until heated through. Heat the liqueur in a small saucepan. Remove the crepes from the oven, pour over the warm liqueur and carefully ignite with a match. Tilt and swirl the dish until the flames die out.
Makes approximately 20 x 18cm crepes. Serves 6-8