Lemon meringue crêpes with ice cream recipe

  • Serves 4
  • 45 mins to prepare and 25 mins to cook
  • 793 calories / serving
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To make the crêpes: sift the flour and salt into a large mixing bowl, make a well in the centre and add the eggs, begin to whisk and gradually add the milk and melted butter. Continue whisking until you have a creamy smooth batter. Whisk in the caster sugar and lemon zest. Cover and leave to stand for 30 minutes. For the filling beat the mascarpone to loosen it then whip the cream until it forms soft peaks and fold into the mascarpone, crush the meringue nests and fold into the creamy mixture.

Heat a 20cm (8in) non stick frying pan and wipe with a little of the oil. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan – just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter - you should make 8 crêpes. Wipe out the pan with a little extra oil before you cook each crêpe.

To assemble, place a crêpe onto a serving plate, spread all over with 1 tbsp lemon curd, place a dollop of the creamy meringue mixture onto on quarter, fold the crêpe in half then roll up like a cone. Dust with icing sugar and decorate with lemon zest.

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  • Ingredients

  • For the crepes

  • 100g plain flour
  • pinch of salt
  • 2 eggs
  • 200ml semi skimmed milk
  • 2tbsp melted butter
  • 1tbsp caster sugar
  • finely grated zest of 1 lemon
  • 2tbsp sunflower oil
  • For the filling

  • 250g tub mascarpone
  • 300ml whipping cream
  • 4 meringue nests, crushed
  • 8tbsp lemon curd
  • 2tbsp icing sugar
  • Energy 3310kj 793kcal 40%
  • Fat 54g 77%
  • Saturates 29g 147%
  • Sugars 41g 45%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 66.1g Protein 15.3g Fibre 1.1g


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