Light and Easy Recipes and Meal Ideas

Lemon Custard Crepes with Raspberries

Calories: 88
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


  • 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


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).


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.

  • Subscribe to get new recipes delivered to your inbox.