Lemon Crêpes Nest

4 pers.
12 min
10 min
Lemon Crêpes Nest

Ingredients for :

4 people

Crème citron

3 Units Eggs
Powdered sugar
80 g Powdered sugar
2 Units Lemons


4 g Raspberries

Method :

  1. 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.
  2. Preheat the oven to 160°C (Gas Mark 6).
  3. Cut L'Authentique Crêpes in half. Brush them with melted butter.
  4. 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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