Crepes Veuve Joyeuse


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

I am not sure if the widow after whom this dish was named was joyeuse, or merry, because she ate these crepes or just because she was a widow. But I can attest to the fact that they are delicious.


  • 8 to 12 Dessert Crepes
  • 2 limes
  • 5 egg yolks
  • 1 cup sugar
  • salt
  • cup all-purpose flour
  • 1 cup milk
  • 1 vanilla bean, split lengthwise
  • 1 tablespoon butter
  • 8 egg whites


Prepare the crepes as directed. Zest the limes and chop finely. Then juice the fruit and macerate the zest in the juice for 15 minutes.

Put the egg yolks, cup of the sugar, and a pinch of salt in a bowl and whisk for 3 minutes, or until the mixture is pale yellow. Mix in the flour.

Heat the milk with the vanilla bean for 3 minutes. Gradually whisk the boiling milk and the vanilla bean into the egg yolk mixture. Transfer the custard to a saucepan and cook over medium heat, still whisking, for 3 minutes after it comes to a boil. Any lumps will disappear as you whisk. Make sure the pastry cream does not burn on the bottom at this stage. Add the lime juice and zest, mix well, and set aside to cool slightly. Remove the vanilla bean. Beat in the butter.

Whip the 8 egg whites in a bowl with the remaining cup sugar until stiff peaks form. Fold ¼ of the beaten whites into the cooled pastry cream, then fold the pastry cream into the remaining beaten whites.

Put a little of the soufflé mixture in the center of each crepe; fold the crepe gently in half over the filling. Arrange the filled crepes on a lightly buttered sheet pan and bake for 6 to 8 minutes, until the filling is puffed.

Serve the crepes immediately as they are, or with a little powdered sugar or your favorite dessert sauce.