Lemon Crepes With Strawberry Cream Cheese Filling

Delicate lemon crepes filled with strawberry flavored whipped cream cheese and sweet berries is a delightful weekend brunch. Make these to treat your loved ones to a special breakfast on birthdays, anniversaries or Valentine’s Day. Or gather around the kitchen and make a large batch of these delightful crepes for some fun family time!

Close on the heels of my last post about savory traditional Indian crepes, I have another crepe post for you. But these are delightful sweet treats just in time for the long Memorial Day weekend. I made sweet crepes. Lemon crepes. Filled with a sweet strawberry cream cheese filling, no less.

If you think they are pretty to look at, wait till you take a bite. Then two. And gobble up the whole thing in no time. These are so irresistible! I couldn’t help myself, but I have made them two weekends in a row already. The lemon crepes are simply to die for. Imagine a thin, lacy crepe, slightly sweet, with just a tang of fresh lemon juice and zest. Screams of summer, if you ask me.

All you need is a light dusting of powdered sugar on top. But let’s go a bit further and whip up a quick strawberry cream cheese filling, shall we?

Spread them inside the crepes. And stuff with more juicy, sweet berries macerated in a bit of sugar. It is pure heaven in every bite. Ambrosia.

I couldn’t get over how pretty these crepes were and went a bit overboard with the pictures.

If you think making crepes are difficult, fret not. This is a tried and tested, foolproof recipe. The batter is made in the blender. If you have time, allow the batter to rest in the refrigerator for an hour (or even overnight), but I have also made crepes with a mere 10 minutes of rest time. A medium-low heat is key while swirling the crepe batter in the pan and also to get perfectly golden crepes. The cooked crepes also refrigerate well. I have read that they also freeze well, though I have personally not tried it. Because they rarely make it even to the refrigeration stage at our home, you see!

The filling is delicious, reminiscent of a light strawberry cheesecake. If cream cheese is not your thing, just make a quick berry sauce on the stove, while you make the crepes. My personal favorites are strawberries and blackberries with these lemon crepes.

Lemon Crepes With Strawberry Cream Cheese Filling

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Delicate lemon crepes filled with strawberry flavored whipped cream cheese and sweet berries is a delightful weekend brunch. Make these to treat your loved ones to a special breakfast on birthdays, anniversaries or Valentine's Day. Or gather around the kitchen and make a large batch of these delightful crepes for some fun family time!

Author: Anjana Devasahayam

Recipe type: Breakfast,Brunch,Dessert

Cuisine: American

Serves: 10 crepes

You will need:

For Lemon Crepes,

• Milk - 1¾ cups
• Eggs - 2, large
• Butter - 3 tbsp, melted
• All purpose flour - 1 cup
• Lemon juice - 2 tbsp
• Lemon extract - ½ tsp
• Lemon zest - from 1 lemon

For Strawberry Cream Cheese Filling

• Strawberries - 2 cups, hulled and sliced
• Sugar - 1 tbsp
• Cream cheese - 8 oz, softened
• Heavy cream - ½ cup
• Powdered sugar - ¼ cup

How to:

1. Lemon Crepes: Blend all ingredients together in a blender till smooth. Refrigerate batter for an hour or overnight.
2. When you are ready to make the crepes, heat a large nonstick skillet or crepe pan on medium heat. Lightly rub melted butter on the pan with a wad of tissue paper.
3. Pour ¼ cup worth batter in the center of the pan and swirl the pan so that the batter evenly covers the bottom. Cook the crepe till you see bubbles appearing on the surface. Flip the crepe as soon as you see the edges turning a light golden brown. Cook the other side for just a few seconds and remove onto a plate.
4. Repeat till all the batter is used up, stacking the crepes on the plate.
5. Strawberry Cream Cheese Filling: You can make this in the hour the crepe batter is resting. Toss chopped strawberries with sugar in a large bowl. Allow to rest for 20 minutes till berries soften and release juices.
6. Puree ¼ cup of berries and set aside. Reserve rest of the berries for later.
7. In a medium bowl, whip the cream cheese for a couple of minutes.
8. In another medium bowl, whip the heavy cream till soft peaks are formed. Add powdered sugar and cream cheese and whip on high speed till stiff. Fold in strawberry puree.
9. To serve: Spread 1-2 tbsp of strawberry cream cheese filling over half of a lemon crepe. Dot with berry slices. Fold into half or thirds and serve with a dusting of powdered sugar on top.
10. Refrigerate leftover crepes and filling separately. Both keep well for a few days. Gently reheat crepes and assemble with filling before serving.

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Enjoy this decadent treat for breakfast/brunch or even as the occasional dessert.

Are you a crepe or pancake person? What is your favorite way to eat crepes? Do share.

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I am sharing this over at Fiesta Friday, FoodieFriDIY & Saucy Saturday.