Lemon Crepes with Lemon Creme and Fruit Compote Recipe | No Calorie Sweetener & Sugar Substitute | SPLENDA® Skip to main content
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Lemon Crepes with Lemon Creme and Fruit Compote Recipe

Serves: 
8
60 minutes
Calories per serving: 340

Recipe Ingredients

COMPOTE:
3/4 cup apple cider
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 1/2 teaspoons freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 Grated peel of 1/2 lemon
2 small Granny Smith apples, peeled, cored, and cut into 1-inch cubes
2 small firm pears (such as Bartlett), peeled, cored, and cut into 1-inch cubes
1 medium grapefruit, peel removed and sections cut away from membrane
1 cup dried apricots
1/3 cup dried cherries
CREME:
3/4 cup part-skim ricotta cheese
1/2 cup fat-free cream cheese, at room temperature
2 teaspoons SPLENDA® No Calorie Sweetener, Granulated
1 Grated peel of 1 lemon
CREPES:
1 1/2 cups all-purpose flour, sifted
6 tablespoons SPLENDA® No Calorie Sweetener, Granulated
3/4 teaspoon kosher salt
3 large eggs
2 1/2 cups 1% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
1 Grated peel of 1 lemon
1 heaping bar spoon Confectioners' sugar (garnish)

Preparation

To make the compote: Combine cider, SPLENDA® Granulated Sweetener, and cinnamon in medium-size heavy saucepan. Stir over low heat until SPLENDA® Granulated Sweetener dissolves. Increase heat to high and boil 1 minute. Stir in lemon juice.

Reduce heat to medium and add vanilla, lemon peel, apples, pears, grapefruit, apricots, and cherries to cider-cinnamon syrup. Simmer 30 minutes, periodically stirring gently. Transfer to medium serving bowl, cover with plastic wrap, and chill 1 hour or longer until ready to serve.

To make the creme: In small bowl, mix ricotta, cream cheese, SPLENDA®Granulated Sweetener and lemon peel. Cover with plastic wrap and refrigerate until ready to use.

To make the crepes: Combine flour, SPLENDA® Granulated Sweetener, and salt in a medium bowl and whisk to combine. Place eggs, milk, butter, vanilla, and lemon peel in a blender. Pulse milk mixture to combine; add flour mixture and blend until it reaches the consistency of cream.

Heat 9-inch nonstick pan over medium-low heat. Coat pan with non-stick cooking spray and ladle 3 tablespoons batter into center of pan, tipping and swirling pan to spread batter to edge. When just set, about 40 to 60 seconds, use a thin, flexible spatula to flip crepe, and cook 20 to 30 seconds longer until completely opaque. Repeat with remaining batter to make 16 crepes.

To serve, spoon 1 tablespoon creme into center of warm crepe and gently roll into cigar shape. Place 2 crepes on each of 8 dessert plates and sprinkle with confectioners sugar, if desired. Spoon 1/3 cup fruit compote over each serving.

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Nutrition Info Per Serving

Nutrition Info Per Serving 8 servings, Serving Size: 2 crepes, 3/4 cup fruit compote, 2 tablespoons creme

Calories
340
Calories From Fat
70
Total Fat
8
g
Saturated Fat
4
g
Cholesterol
100
mg
Sodium
370
mg
Total Carbs
56
g
Dietary Fiber
5
g
Sugars
60
g
Protein
13
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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