Lemon Strawberry Crepes

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This Sweet Lemon Strawberry Crepes Recipe is perfect for breakfast, brunch, or dessert. Tart and sweet balance of fruit flavors with a creamy filling.

Prep Time5

Cook Time20

Refrigeration Time1

Total Time1 25

Cuisine: French

Course: Breakfast, Dessert

Servings: crepes

Calories: 203kcal

Equipment

Blender
8 Inch Skillet
Measuring Cups
Measuring spoons

Ingredients

Crepes

3 Tablespoons butter melted
1 cup flour
2 large eggs
¾ cup milk
½ cup water
2 Tablespoons sugar
1 teaspoon vanilla extract
pinch salt
3 Tablespoons butter for cooking, not melted

Filling

12 ounces cream cheese softened (1.5 standard packages)
1 ½ teaspoons lemon zest
1 ½ Tablespoons lemon juice
½ cup powdered sugar
1 ½ cups strawberry sauce or fresh strawberries, cleaned and cut

Instructions

Making Crepes

Melt 3 Tablespoons of butter in the microwave in 30 second intervals. Set aside and let cool slightly, about 3 minutes.
3 Tablespoons butter
In a blender, combine all ingredients except the remaining solid butter for cooking, and blend until combined, 15-20 seconds.
1 cup flour, 2 large eggs, ¾ cup milk, ½ cup water, 2 Tablespoons sugar, 1 teaspoon vanilla extract, pinch salt
Chill the batter in the refrigerator for at least one hour, up to 24 hours. This will help the bubbles settle and the crepes less likely to tear.
When ready to cook, heat an 8 inch skillet over medium heat.
Put a small piece of the unmelted butter into the pan and tilt for it to spread across the pan.
3 Tablespoons butter
When melted, immediately add about 3 Tablespoons of batter to the pan and again immediately swirl the pan, tilting it in a circle, to spread the batter out.
A 1/4 measuring cup is 4 Tablespoons, so I like to use this and aim for 3-3.5 Tablespoons, just shy of the measuring cup, for fast and easy pouring.
Put the skillet down and cook 20-30 seconds until the bottom is starting to lightly brown and there is little to no raw batter on top.
Using a spatula, get under the crepe across the middle, gently lift, and gently flip in the pan.
Cook the second side about 10 seconds.
Slide out of the pan onto a baking sheet.
Repeat the process with the remaining batter, letting the crepes stack up on the sheet.
Do not place in a warm oven as this dries them out!

Make Filling

In a medium bowl, combine the cream cheese, lemon zest, lemon juice, and powdered sugar. Stir to combine.
It will taste very lemony, which will be balanced more with the crepes and strawberries once assembled. But if desired, add more sugar or some vanilla extract.
12 ounces cream cheese, 1 ½ teaspoons lemon zest, 1 ½ Tablespoons lemon juice, ½ cup powdered sugar

Assembly

Spread approximately 2 Tablespoons of the cream cheese mixture across a crepe. It will seem like not much, but when it is all folded up the ratios work well since the crepe is so thin.
Spoon the strawberry sauce across the cream cheese.
1 ½ cups strawberry sauce
Either roll up the crepe into a log shape, or fold in half twice into a triangle shape.
Serve with powdered sugar or maple syrup as desired.
Store plain crepes in an airtight container in the refrigerator up to 3 days with the filling ingredients separate (store after assembly, they will get soggy).

Notes

If you use a larger pan, you will need to use around 4 Tablespoons (1/4 cup) of batter.

I use my strawberry sauce for this recipe, but fresh cut strawberries will work great as well.

Store in an airtight container in the refrigerator up to 3 days. Or freeze in a sealed bag/container for up to 2 months. If freezing, it is best to separate each with parchment or wax paper as they will stick together when thawed.

Nutrition