Recipes
Lemon Crêpes Nest
4 pers.
12 min
10 min
Ingredients for :
4
people
Crème citron
3
Units
Eggs
80
g
Powdered sugar
2
Units
Lemons
Montage
4
g
Raspberries
Method :
- To make lemon cream: squeeze lemons, collect juice. Break eggs in a pan with sugar and lemon juice. Cook for 5 minutes over medium heat, stirring frequently. The cream will thicken (watch carefully, do not let it boil). Remove from heat and add Lightly Salted Moulded Butter cut into pieces.
- Preheat the oven to 160°C (Gas Mark 6).
- Cut L'Authentique Crêpes in half. Brush them with melted butter.
- In stainless steel tins (8-10 cm in diameter), place one half of a crêpe. Place the other half on top to make a nest. Bake in the oven for 5 to 6 minutes. Remove from oven and let cool, garnish with lemon cream. Top with a raspberry.
Paysan Breton tip
You may also decorate this nest with a few candied lemon zests.
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