We loooooove crepes so much. We decided to do a super simple recipe, and create a fun spin on the classic lemon and sugar crepes!
We made the crepes from a classic crepe recipe, and sprinkled them with raspberries and made a delicious lemon cream syrup.
To make the lemon syrup, we used:
3 Tbsp lemon juice
1 tsp lemon zest ( grated from one of the 2 lemons )
1 cup cane sugar
3/4 cup coconut cream
1/2 cup butter
In a medium sized pot, place in 1/2 cup of butter and melt over medium heat. Once butter is melted, add 1 cup of cane sugar the coconut cream (about half the can, scoop the thickest stuff out first). Bring to a boil while stirring constantly and let it cook for 4-5 minutes.
Remove from heat and add 1-2 tsp of lemon zest and 3 tbsp of lemon juice. Set aside to thicken and in the meantime, make the crepes! We used a simple classic crepe recipe - you can find it here!
We covered our crepes in raspberries and the lemon syrup was such a simple but killer combo.