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This filling is as light and delicate as a soufflé and must be served immediately.
2-tbsp sweet butter
1/3-cup hot milk
2-tbsp lemon juice
2-tsp grated lemon peel
2-tsp powered sugar
16 to 18 cooked Dessert crêpes
Sugar for top
In heavy saucepan, melt butter over low heat; stir in flour and cook 1 or 2 minutes. Remove from heat. Beat in hot milk. Return to heat; cook, stirring constantly, until mixture thickens. Immediately spoon into large bowl; beat in egg yolks, one at a time. Stir in 2 tablespoons sugar, lemon juice, and peel. In separate bowl, beat egg whites; gradually add powdered sugar and beat until stiff. Fold beaten whites into yolk mixture. Spoon about 1 heaping tablespoon of egg-lemon mixture on each cooked crêpe. Carefully fold into quarters. Arrange in large shallow buttered baking pan. Lightly sprinkle sugar over top of crêpes. Bake at 400ºF (205ºC) for 10 minutes. Serve immediately. Makes 16 to 18 crêpes.