Light and Easy Recipes and Meal Ideas
Lemon Custard Crepes with Raspberries
This custard is light and creamy with a mild lemony flavor - easy to make. You can prepare the custard the night before because it needs at least 3 hours to cool and set properly.
The crepe shells are toasted for a crisp shell but the bottoms do get soft rather quickly. These are meant to be eaten with a fork or spoon (not a hand-held treat). Pair one with scrambled eggs and some fruit, you have a really enjoyable and filling breakfast.
Recipe makes 4 cups of the custard. Each half-shell uses about 1/2 cup of custard per crepe. Frieda's brand used here (9" in diameter). I found them in the produce section of my grocery store, Shoprite (near the berries). You can store the cream in the refrigerator for a few days but it will loosen a bit. My kids happily eat any leftovers.
The video below has good tips for making the shells and filling them. Nutrition information includes 1 filled crepe with 1 tbps of melted raspberries.
Ingredients
- 2 1/2 cups skim milk
- 4 egg yolks
- 1/4 cup sugar
- 1/4 cup corn starch
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 4 store-bought crepes (sliced in half)
- 1 cup frozen raspberries
Directions
See video for assembly instructions and tips for toasting the crepe shells.
Prepare the custard:
Heat the milk in a small pot on the stove (low - medium heat) until the milk comes to a boil.
Stir the milk occassionally to avoid burning on the bottom.
While the milk is heating, mix the egg yolks, sugar, cornstarch, vanilla and lemon extract in a bowl to combine.
When the milk reaches a boil, turn the heat off.
Pour the egg yolk mixture into the hot milk (I use a flexible spatula to be sure all the yolk mixture is included).
Use a wire whisk to mix together, and turn the heat back on the stove (low - medium).
Heat and mix constantly for an additional 5 minutes.
The mixture will thicken slightly and appear smooth and silky.
Pour the mixture into a bowl, and let it cool in the refrigerator (uncovered) for at least 3 hours.
A very thin film will form on the top of the custard but it's fine.
Prepare the shells:
Pre-heat toaster oven - toast setting - 400 degrees
Slice the nine-inch crepe shells in half.
Roll each half into a log shape about 1 1/2 inches in diameter.
Secure the shape by wrapping a thin strip of foil around the shell. Insert a small ball of foil in the middle so the crepes do not collapse while toasting.
Repeat for all 8 shells.
Toast for 30 seconds - 1 minute (shells burn easily so just keep a close eye on them).
Remove foil and place shells on the plate they will be eaten from (to avoid having to transfer them once they are filled).
Garnish:
Heat the frozen raspberries in a small pot on the stovetop for about 4 - 5 minutes and set aside.
Assembly (see video):
Place a 12" pastry bag into a cup or glass. Fold the edges of the bag over the rim of the cup.
Spoon about 2 cups of the custard into the bag.
Pipe the custard into the shells.
Dust with powdered sugar (optional)
Spoon 1 tbsp of the heated raspberries onto the top of the crepes.
Repeat for remaining shells.
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