Creamy Lemon Baked Crêpes
Perfect crowd-pleasing dish to bring to any potluck or brunch. This baked crepe dish is simple to prepare and tastes great with a hint of vanilla and lemon. The texture is super creamy and decadent from the cottage cheese, cream cheese and creme fraiche.
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Prep Time
1 hour
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Cook Time
45 minutes
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Servings
9-12
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1 cup Ann Clark Traditional French Crepe Mix (about 10 crepes)
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1 ½ cups whole milk
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3 large eggs, room temperature
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2 tablespoons unsalted butter, melted
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1 cup (8 ounces) cream cheese, room temperature
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⅔ cup cottage cheese
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½ cup powdered sugar
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2 large eggs, room temperature
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2 teaspoons lemon juice
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¾ teaspoon lemon zest, grated with a micro plane grater
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½ teaspoon vanilla extract or vanilla paste
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⅛ teaspoon table salt
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¾ cup crème fraiche or sour cream
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1 large egg
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2 tablespoons granulated sugar
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Stand mixer
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Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps
Crepes
Filling
Topping
Equipment Needed:
Crepes:
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1
Blend dry mix, milk, and eggs on HIGH in a blender, until smooth, about 1 minute.
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2
Drizzle in butter, until just combined.
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3
Rest batter for minimum 30 minutes to overnight in the refrigerator.
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4
Heat 8-inch non-stick skillet or crepe pan over medium.
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5
Quickly, pour about ¼ cup batter onto a greased pan, into the center of the skillet, tilting, swirling and shaking the pan until the batter evenly coats the bottom.
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6
Cook until crepe is golden brown on the edges and begins to lift from the edges, about 45 seconds. Carefully, lift the edges of the crepe and gently flip crepe.
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7
Cook crepe on the second side until just set and golden, about 45 seconds.
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8
Repeat with the remaining batter, coating the pan with more oil (as needed) and stacking the crepes on top of each other on a paper-lined plate.
Filling:
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9
Beat cream cheese in a stand mixer with paddle attachment or electric mixer with a bowl, until softened, scraping the sides as needed, 1 to 2 minutes.
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10
Mix cottage cheese and powdered sugar into the mixer, until combined, about 30 seconds.
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11
Add 2 eggs, one at a time, scraping the sides as needed, until combined.
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12
Add lemon juice, zest, vanilla and salt, until just combined.
Assemble:
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13
Preheat oven 350°F. Prepare 9-in. X 13-in. baking dish with pan spray.
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14
Working 1 crepe at a time, add about 3 tablespoons filling to the center of the crepe and fold in half, then half again. Place crepe in the prepared pan with the point down. Repeat with remaining crepes and shingle as crepes to fill out the pan.
Topping:
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15
Combine crème fraiche (or sour cream), 1 egg and granulated sugar to a small bowl, until just combined.
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16
Pour over the crepes and bake in pre-heated oven until just golden and set, about 25 minutes. Serve warm.
Notes & Tips:
- This baked crepe dish reheats well in the microwave.
- If you want to make the casserole thicker, double the recipe and create 2 layers on top. This will need to bake an additional 15-20 minutes.
To make ahead: Filling and crepes can be made a day ahead and assembled later. Be sure to wrap crepes in an airtight container. They can be heated slightly in the microwave to warm up. The filling can be made ahead and chilled until ready to assemble.
Photography by Laura Kanya
