Creamy Lemon Baked Crepes | Ann Clark

Name: Creamy Lemon Baked Crepes | Ann Clark
Total time: 105 min
Ingredients: 1 cup Ann Clark Traditional French Crepe Mix (about 10 crepes); 1 ½ cups whole milk; 3 large eggs, room temperature; 2 tablespoons unsalted butter, melted; 1 cup (8 ounces) cream cheese, room temperature; ⅔ cup cottage cheese; ½ cup powdered sugar; 2 large eggs, room temperature; 2 teaspoons lemon juice; ¾ teaspoon lemon zest, grated with a micro plane grater; ½ teaspoon vanilla extract or vanilla paste; ⅛ teaspoon table salt; ¾ cup crème fraiche or sour cream; 1 large egg; 2 tablespoons granulated sugar; Stand mixer; Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps

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Ingredients

1 cup Ann Clark Traditional French Crepe Mix (about 10 crepes)&nbsp;
1 ½ cups whole milk&nbsp;
3 large eggs, room temperature&nbsp;
2 tablespoons unsalted butter, melted&nbsp;
1 cup (8 ounces) cream cheese, room temperature&nbsp;
⅔ cup cottage cheese&nbsp;
½ cup powdered sugar
2 large eggs, room temperature&nbsp;
2 teaspoons lemon juice&nbsp;
¾ teaspoon lemon zest, grated with a micro plane grater
½ teaspoon vanilla extract or vanilla paste&nbsp;&nbsp;
⅛ teaspoon table salt
¾ cup crème fraiche or sour cream&nbsp;
1 large egg&nbsp;
2 tablespoons granulated sugar&nbsp;
Stand mixer
Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps