Limoncello Crêpes

Diogo De Lima and Mark Stevens, Yvelise Limoncello Lab

Add a spot of Yvelise Limoncello to make your crêpes pop!


For Crêpe:

1 Egg
1 1/4 Cup Whole Milk
1 Cup Flour
2 Pinches Sea Salt
3 Drops of Vanilla Extract
1 Tablespoon Yvelise Limoncello
1 Teaspoon Coconut Oil

Suggested Fillings:

Prosciutto Cotto (savory)
Mâché Rosette Greens
Petit Basque Cheese

Boudin (savory)

Crab Claw (savory)
Goat Cheese

Nutella (sweet)
Banana or Strawberry

Blend crêpe ingredients in a blender. If you can prepare the day before so flour can absorb milk and become fluffier. Once batter has a constant consistency, heat a large skillet and grease with coconut oil. Pour in a large spoonful of batter to the center of skillet and let spread into a large pancake. When edges are crisp flip the crêpe and put fillings on top. Once bottom is golden brown, remove from skillet and fold edges up over fillings. Enjoy!

Limoncello Crêpes

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