Light and Easy Recipes and Meal Ideas

Lemon Custard Crepes with Raspberries

Calories: 88 SmartPoints
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Nutrition
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.

Yield/Servings: 8 Serving Size: 1 crepe Total Cook/Prep time: 30 minutes

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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