Ingredients
Scale
- 2 cups whole milk
- 8 large eggs
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter (melted)
- 1/2 teaspoon salt
- zest from 3 lemons
- 2 tablespoons sugar
- 1 cup heavy whipping cream or 2 cups ricotta
- fresh fruit of choice for layer OR a fruit sauce or jam
Instructions
- Thoroughly whisk together the milk, eggs, flour, butter, and salt. Refrigerate for 30 minutes, or prepare the batter a day ahead.
- Heat a medium, nonstick skillet over medium heat and brush lightly with oil. Pour in about ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan.
- Cook until golden, about two minutes. Then, flip the crepe and cook the other side for about two more minutes. Transfer to a plate to cool.
- Repeat with remaining batter.
- Whip the ricotta or heavy cream with the sugar until smooth and fluffy.
- Once the crepes have cooled, layer on a plate, alternating between the cream filling, fresh fruit and a crepe layer.
Notes
adapted from Real Simple
Not into lemon? Leave it out! And just enjoy vanilla crepes.
Want a smaller crepe cake? Cut the batter recipe in half.