Dessert Pancakes with Custard and Berries

Name: Dessert Pancakes with Custard and Berries
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 1 whole lemon; 2 cups whole milk, divided; ⅔ cup sugar; 1 stick cinnamon stick, broken in half; ⅓ cup cornstarch; 2 large large egg yolks; 3 large large eggs; 1¾ cups whole milk; 2½ tablespoons Pernod or ouzo; ½ teaspoon salt; 1 cup all purpose flour; 2 tablespoons Olive oil; 1 cup Whipped cream; 1 cup Fresh raspberries

Elegant French-style crepes served with a rich homemade lemon-infused custard, topped with whipped cream and fresh raspberries. These delicate pancakes are flavored with Pernod or ouzo for a sophisticated dessert.

6 servings

2 hr 20 min

Published October 4, 2025

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Ingredients

•1 whole lemon
•2 cups whole milk, divided
•⅔ cup sugar
•1 stick cinnamon stick, broken in half
•⅓ cup cornstarch
•2 large large egg yolks
•3 large large eggs
•1¾ cups whole milk
•2½ tablespoons Pernod or ouzo
•½ teaspoon salt
•1 cup all purpose flour
•2 tablespoons Olive oil
•1 cup Whipped cream
•1 cup Fresh raspberries

Cooking Instructions

1.
Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
20 min
2.
Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
15 min
3.
Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
60 min
4.
Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate.
30 min
5.
Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.
15 min

Ingredients

•1 whole lemon

•2 cups whole milk, divided

•⅔ cup sugar

•1 stick cinnamon stick, broken in half

•⅓ cup cornstarch

•2 large large egg yolks

•3 large large eggs

•1¾ cups whole milk

•2½ tablespoons Pernod or ouzo

•½ teaspoon salt

•1 cup all purpose flour

•2 tablespoons Olive oil

•1 cup Whipped cream

•1 cup Fresh raspberries

Cooking Instructions

Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.

20 min

Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

15 min

Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.

60 min

Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate.

30 min

Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.

15 min