Lemon Cream Filling
 
Ingredients
  • ½ cup cold water
  • 2 Egg yolks, slightly beaten
  • 7 Tablespoons corn starch
  • Zest from one lemon
  • Juice of 1 lemon
  • 1½ Cups hot water
  • 1 Tablespoon butter or margarine
  • 1½ Cup Sugar
  • 1 Cup cream, whipped
Instructions
  1. Combine sugar and hot water and bring to a boil in a heavy pan.
  2. Mix cold water and cornstarch in a separate small bowl.
  3. Add corn starch paste to hot sugar mixture and stir until mixture thickens.
  4. Stir a small amount of hot mixture into beaten egg yolks; stir eggs into hot mixture and cook about 2 min longer until thick and set.
  5. Add lemon rind, lemon juice, and butter. Stir to blend. Cool, stirring occasionally. Stir in whipped cream. Refrigerate until ready to use.
  6. When ready to fill crepes, whisk lemon pudding until smooth.
  7. Use as an alternative to crepe-cream. Will keep for a couple of days in the refrigerator.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-extravaganza-crepes-bar/