Lemon Crepe Filling

Yesterday, I gave you a recipe for crepes. What I failed to mention is that it takes a bit of practice to get them right every time. If you are planning on making them for a party you might do a dress rehearsal first. There are several fillings that work really well. Something as simple as peanut butter or nutella are wonderful and simple treats. Here is a slightly more complicated, but really delicious dessert filling.

Makes enough for 12 crepes


  • 1 Cup Milk
  • 2 Tablespoons Corn Starch
  • 1/4 Cup Sugar
  • 1/2 Tablespoon Butter
  • 1/2 Teaspoon Lemon Extract
  • 1 Lemon
  • Zest of that Lemon
  • Pinch of Salt
  • Raspberries
  • Powered Sugar for Dusting


  • Small Pan
  • Whisk
  • Bowl
  • Sifter
  1. In the pan, heat milk until it starts to bubble. Stir so it doesn’t burn.
  2. Turn down heat and add the sugar, salt, corn starch and lemon extract, whisking as you go.
  3. Once the mixture thickens, take off heat and let cool.
  4. Pour into bowl, cover and refrigerate for about 1 hour.
  5. Remove when ready to use and add lemon zest and a squeeze of half the lemon.
  6. Spread around crepe and serve with fresh raspberries and powered sugar sifted on top.

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