Lemon Crepes With Strawberry Cream Cheese Filling
Author: 
Recipe type: Breakfast,Brunch,Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 crepes
 
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!
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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/05/26/lemon-crepes-with-strawberry-cream-cheese-filling/