Go Back
Homemade Lemon Sugar Crepes with Whipped Cream Cheese. photo
Print Recipe Save it for later

Lemon Sugar Crepes with Whipped Cream Cheese.

Thin lemon-scented crepes filled with whipped cream cheese and dusted with lemon sugar make a bright, elegant breakfast or dessert.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 10 serves

Ingredients

  • 2 large eggs
  • 1 cup milk
  • 1 cup white whole wheat flour or whole wheat pastry flour or all-purpose flour
  • 3 tablespoons butter melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup water
  • warm honey for serving
  • 1 cup granulated sugar
  • zest of 2 lemons lemon zest
  • 8 ounces Philadelphia cream cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

  • Combine crepe batter: Add the eggs, milk, flour, melted butter, 1 teaspoon vanilla, 1/4 teaspoon salt, and 1/2 cup water to a blender or food processor and blend until smooth, about 30 seconds to 1 minute.
  • Chill batter: Refrigerate the batter for about 30 minutes to let bubbles subside; it will keep up to 48 hours in the fridge.
  • Make whipped cream cheese: In a mixing bowl, add the cream cheese and heavy cream. Beat with an electric mixer on high until soft peaks form, about 4–5 minutes.
  • Sweeten the filling: Beat the 2 tablespoons honey and 1 teaspoon vanilla extract into the whipped cream cheese until just combined. Cover and chill until ready to use.
  • Prepare lemon sugar: Add 3/4 cup of the granulated sugar and the zest of 2 lemons to a blender or food processor and pulse until the sugar is very fine, about 30 seconds; then stir in the remaining sugar.
  • Heat the pan: Warm a 12-inch nonstick skillet over medium heat and lightly coat with butter or cooking spray.
  • Cook crepes: Pour about 1/3 cup of batter into the center of the pan and immediately swirl to thinly coat the bottom. Cook until the edges lift, about 30 seconds, flip and cook 10 seconds more. Transfer to a flat surface to cool. Repeat with remaining batter to make about 10 crepes.
  • Assemble: Spread a generous spoonful of whipped cream cheese onto a warm crepe, dust with lemon sugar, drizzle with warm honey if desired, and serve with berries.

Equipment

  • blender or food processor
  • Mixing Bowl
  • Electric Mixer
  • 12-inch nonstick skillet
  • Spatula
  • Measuring cups and spoons
  • cutting board or cooling surface

Notes

  • Chill batter 30 minutes for easier cooking.
  • Use a blender for smooth, lump-free batter.
  • Pulse sugar with zest until very fine for best texture.
  • Beat cream cheese and cream until soft peaks for a light filling.