Description
A delicate layered Lemony Crêpe Casserole baked with tender crêpes and a creamy citrus filling, creating a bright and comforting dessert perfect for brunch or special gatherings.
Ingredients
Units
Scale
- 1 cup all purpose flour
- 4 large eggs divided
- 1 1/2 cups whole milk divided
- 3 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together flour, 2 eggs, 1 cup milk, melted butter, and salt until smooth. Let batter rest 20 minutes.
- Heat a lightly greased nonstick skillet over medium heat. Pour a small amount of batter and swirl to form a thin crêpe. Cook about 1 minute per side until lightly golden. Repeat to make 8 to 10 crêpes.
- In a separate bowl, whisk together remaining 2 eggs, granulated sugar, fresh lemon juice, lemon zest, vanilla extract, and remaining 1/2 cup milk until smooth.
- Lightly butter a 9 x 9 inch baking dish. Layer folded crêpes in the dish, spooning lemon mixture between each layer.
- Pour any remaining lemon mixture over the top.
- Bake for 20 to 25 minutes until center is softly set.
- Cool for 10 minutes, dust with powdered sugar, slice, and serve.
Notes
- Let the batter rest for tender crêpes.
- Keep crêpes thin for best layering.
- Do not overbake to maintain a soft custardy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 165mg