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Meyer Lemon and Raspberry Crepes

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  • Prep 20 min
  • Total 2 hr 40 min
  • Servings 4
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The deeply distinctive flavor of Meyer lemons is used both in the sweet crepes and in their elegant Chantilly cream topping.
By Cheri Liefeld
Updated Apr 2, 2012
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  • 2 eggs
  • 1 cup milk
  • 1/4 cup water
  • 2 tablespoons fresh Meyer lemon juice
  • 2 tablespoons butter, melted, cooled
  • 1 teaspoon vanilla
  • 1 cup Gold Medal™ all-purpose flour
  • 3 tablespoons granulated sugar
  • Additional butter for frying crepes

Meyer Lemon Chantilly Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons fresh Meyer lemon juice


  • 1 cup fresh raspberries
Make With
Gold Medal Flour


  • 1
    In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours.
  • 2
    In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time.
  • 3
    If batter has separated, stir before using. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried.
  • 4
    To serve immediately, cover crepes with foil; keep warm in preheated 200°F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months.
  • 5
    To serve, place Meyer Lemon Chantilly Cream in decorating bag. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make the chantilly cream when you make the batter and refrigerate to allow flavors to deepen.
  • tip 2
    Make the crepes earlier in the day and then heat just before serving.


Nutrition Facts are not available for this recipe
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