Earlier this year, I spent about 3 days in Paris. I made about 3-5 stops everyday to pick up a “snack” to make up for the short time I had. I made sure I ate all the baked goods, crepes possible and loved every bite.
As usual I gravitated towards all the savory crepes, but everywhere I went I noticed that all the locals were ordering lemon and sugar crepes. It’s like their go to donut …haha. As soon as I tasted one I knew why… it is oh so delicious and such simple flavors!
I took those flavors and came up with a easy to make recipe. As a city gal, I hardly have any time to make crepes (that’s my excuse for delaying on learning how to make crepes :/ ). This is a semi homemade recipe which is perfect for brunch or as a snack. It also stays fresh for a few days.
- 2 cans (8 oz each) refrigerated crescent rolls
- 1/2 cup granulated sugar
- 3 heaping tsp citrus zest, (1 lemon & 1 large orange)
- Butter to grease the pan
- Pre-heat oven to 375 degrees.
- Grease a muffin pan with butter.
- Mix the zest and sugar in a bowl and set aside.
- Roll out the crescent dough and sprinkle the zest/sugar mixture.
- Starting on the long side of rectangle, roll up to make a log; pinch edge to seal. Cut off the edges (about 1/4 inch) then cut into 3 even pieces. Do the same with the other can of dough.
- Place the pieces in greased muffing pan and bake for about 18-20 minutes, until golden brown.
- Serve warm or at room temperature. It taste great with some butter.