Lemon and mint cream crêpes

1.  Prepare the crêpes according to recipe and keep them warm

2. Wash 1 lemon under hot water and grate the zest. Then squeeze the 2 others. Filter the lemon juice and pour into a saucepan with the sugar and melted butter. Cook for 3 minutes over low heat, stirring. Add the lemon zest.

3.  Beat the eggs and stir into the lemon mixture. Continue cooking for a few minutes over low heat until cream thickens.

4.  Wash, dry and finely chop 6 mint leaves. Add the cream and stir.

5. Spread the lemon cream on crêpes, roll them and place in a dish. Sprinkle with icing sugar.

Photo credit: Sucré Salé