Crêpes with Lemony Cheese Filling

Makes 4 to 6 servings

• 1 recipe crêpes, recipe below
• 1 egg
• 45 ml sugar
• 375 ml cream cheese cheese
• Pinch of salt
• 5 ml finely chopped lemon zest
• 15 ml lemon juice
• 2 ml vanilla extract

For the custard glaze

• 1 egg 
• 30 ml sugar
• 180 ml heavy cream
• 15 ml lemon juice
• Confectioner's sugar for serving (optional)

1. Beat together the egg and sugar in a mixing bowl ; add the cream cheese, salt, lemon zest, lemon juice and vanilla extract and mix together well.
2. About 45 minutes beore serving, preheat the oven to 350F (180C).
3. Butter one or two baking dishes that will accommodate the filled crêpes in a single layer.
4. Lay a crêpe down and place 30 ml of filling across the diameter, leaving a small margin at the edges ; don't worry if the filling is runny, it will stiffen up when the crêpes are baked.
5. Gently fold the edges over the filling, then roll up like an egg roll or blintz.
6. Place side by side in the baking dish.
7. For the glaze, beat together the egg, sugar, cream and lemon juice ; spoon over the crêpes.
8. Place the crêpes in the oven and bake for 30 minutes or until nicely browned.
9. Remove from the heat and serve, sprinkling with confectioner's sugar if ou wish.
10. Be careful when you take your first bite ; the will be bubbling hot inside.

BON APPÉTIT

 Savory crêpes

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 2 large eggs
• ¾ cup milk
• 1 tablespoon melted unsalted butter
• Olive oil

1. In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crêpes batter and tilt the skillet to distribute the batter. Cook the crêpes until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crêpes onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crêpes.

• 2.