Louisiana Citrus Crepes Recipe

Name: Louisiana Citrus Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 2 cups fat-free milk; 1 (5-inch) vanilla bean, split lengthwise; 1/2 cup granulated sugar; 2 tablespoons cornstarch; Dash of salt; 3 large egg yolks; 1/2 cup reduced-fat sour cream; Crepes:; 1/2 cup fat-free milk; 5 tablespoons water; 2 tablespoons butter, melted; 1/2 teaspoon vanilla extract; 1 large egg, lightly beaten; 3 ounces all-purpose flour (about 2/3 cup); 1/2 teaspoon granulated sugar; 1/4 teaspoon salt; Cooking spray; Remaining ingredients:; 1 cup navel orange sections (about 2 medium); 1 cup red grapefruit sections (about 2 medium); 1/4 cup granulated sugar; 2 tablespoons chopped fresh mint; 1 tablespoon powdered sugar; 8 mint sprigs (optional)

Servings: persons

Filling:
2 cups fat-free milk
1 (5-inch) vanilla bean, split lengthwise
1/2 cup granulated sugar
2 tablespoons cornstarch
Dash of salt
3 large egg yolks
1/2 cup reduced-fat sour cream
Crepes:
1/2 cup fat-free milk
5 tablespoons water
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces all-purpose flour (about 2/3 cup)
1/2 teaspoon granulated sugar
1/4 teaspoon salt
Cooking spray
Remaining ingredients:
1 cup navel orange sections (about 2 medium)
1 cup red grapefruit sections (about 2 medium)
1/4 cup granulated sugar
2 tablespoons chopped fresh mint
1 tablespoon powdered sugar
8 mint sprigs (optional)

1
To prepare filling, pour 2 cups milk into a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high heat to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat.
2
Combine 1/2 cup granulated sugar, cornstarch, dash of salt, and egg yolks, stirring with a whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute; remove from heat. Spoon into a bowl; discard vanilla bean. Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly.
3
To prepare crepes, combine 1/2 cup milk and next 4 ingredients (through egg) in a blender. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Process until smooth. Chill 1 hour.
4
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with cooking spray. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.
5
Place crepe on a towel; cool completely. Repeat procedure until all of batter is used. Stack crepes between single layers of wax paper to prevent sticking.
6
To prepare remaining ingredients, combine citrus sections, 1/4 cup granulated sugar, and chopped mint; toss gently to dissolve sugar.
7
Place 1 crepe on each of 8 dessert plates; spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar. Garnish with mint sprigs, if desired.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Filling:, 2 cups fat-free milk, 1 (5-inch) vanilla bean, split lengthwise, 1/2 cup granulated sugar, and more.

Yes, Louisiana Citrus Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Louisiana Citrus Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions