Add some “wow” factor to your weekend brunch with these yummy lemon cream crêpes!
Are you under common assumption that crêpes are tricky and require fancy gadgetry to pump out?
If so, let’s dispel those rumors once and for all. After all, it’s probably some fancy-pants chefs from French restaurants with unpronounceable names who started the “difficult prep” rumors in the first place to keep home cooks from even attempting French fare.
For these tasty lemon cream crêpes all you’ll need is a whisk and a small 4-6″ nonstick skillet. You’ve got this!
Today I’ll be walking you through the exact technique I’ve used successfully to whip up delicious, tender crêpes for my family dozens of times, like the blueberry cheesecake crêpes we made last year . The lemon pastry cream recipe is super simple too, and can even be made a day ahead- just like the crêpes. That makes hosting a weekend brunch for your girlfriends a cinch!
Snag more insider tips and the full recipe over at Live. Laugh.Rowe. where I’m contributing today.
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