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Lemon Cream Stuffed Crepes

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Delicate French crepes filled with a tangy lemon cream cheese mixture for a light and refreshing dessert or breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cream cheese
  • 1/4 cup powdered sugar
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • Whipped cream for topping (optional)

Instructions

  1. Whisk the crepe batter: In a bowl, whisk together flour, eggs, milk, melted butter, sugar, and vanilla until smooth.
  2. Cook the crepes: Heat a non-stick skillet over medium heat and pour in about 1/4 cup of batter, swirling it to coat the pan. Cook until the edges start to lift, then flip and cook for another 30 seconds.
  3. Prepare the lemon cream filling: In another bowl, mix together cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
  4. Fill and roll the crepes: Spread the lemon cream mixture on each crepe and fold or roll them up.
  5. Serve and enjoy: Serve immediately, topped with whipped cream if desired.

Notes

Let the batter rest for 15 minutes for fluffier crepes. Use a non-stick pan for easier flipping.

Nutrition

Find it online: https://doughgirlbylea.com/crepes-with-lemon-cream-filling/

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