It is always exciting to see Meyer lemons appear at the grocery store. Meyer lemons are a cross between a lemon and a mandarin orange, making them sweeter than regular lemons. This recipe for Meyer Lemon and Raspberry Crepes was the result of a bag of those citrus beauties sitting on my counter.
Crepes seem to be making a bit of a comeback. After attending a cooking demonstration earlier this year, I was determined to master them. You will be surprised at how easy they are! I finally put to use a crepe pan I was gifted with more than 10 years ago. If you don’t have one, don’t worry. Use a 6- to 7-inch or 9- to 10-inch skillet instead.
The batter easily comes together with the help of a blender. Put all the ingredients in and mix. Refrigerate 2 to 24 hours before cooking. Whip the Chantilly cream ingredients together and place in a pastry bag with a star tip. (You can make both the batter and the Chantilly cream the night before.)
When you are ready to cook the crepes, heat a pan over medium-high heat. Melt 1 tablespoon butter in the pan. Pour in the batter. For a 6- to 7-inch skillet, use 1/8 cup batter. For a 9- to 10-inch skillet, use 1/4 cup batter.
Holding the pan by the handle, gently tilt and rotate the pan to coat the surface with the batter. Cook until the top is dry and lightly browned around the edges.
When ready to serve, lay out a crepe. Pipe the Chantilly cream down the center. Fold one side over the cream and then fold the other side over the top.
Touch up the ends of the crepe with the Chantilly cream.
Sprinkle with berries and serve with sliced lemons.
Crepes store well in the refrigerator or freezer. Just stack and wrap in plastic wrap. Tuck into a freezer bag and seal. They will keep for a few days in the refrigerator or for up to 2 months in the freezer. Reheat, covered in foil, in a 200° oven.