These delicate filled crepes get their mild sweetness from honey, their tang from fromage blanc, and their tartness from a little lemon zest and juice.
Source: Martha Stewart Living, February 2009
- Basic Crepes
- Fromage blanc or creme fraiche
- Finely grated lemon zest
- Lemon wedges
Spread some fromage blanc or creme
fraiche on a large crepe. Sprinkle with
a pinch of finely grated lemon zest,
and drizzle with honey to taste. Fold
crepe in half, and drizzle with more
honey. Repeat to make more crepes.
Serve with lemon wedges on the side,
so the balance of sweet and sour can
be easily adjusted.