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Lemon Crepes

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.

Lemon Crepes

Source: Martha Stewart Living, February 2009


  • Basic Crepes
  • Fromage blanc or creme fraiche
  • Finely grated lemon zest
  • Honey
  • Lemon wedges


  1. 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.

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