Lemon Cream Cheese Crepes | FoodsOfOurLives.com
This is what I made for Valentine’s Day breakfast this year. I don’t normally do, really anything, for Valentine’s Day but I figured since it was on a Saturday and all maybe I should go ahead and do something fun and yummy.
These were delicious.
We all ate way to much and it was great. Thoroughly enjoyable.
I happened to have some lemon curd left from making my daughter’s birthday cake a couple weeks ago so that made this quite easy. If you don’t happen to have any on hand, it is simple to make but you can also buy some. I happen to think homemade tastes better (as usual) but I think for this project it wouldn’t be noticeable.
However you acquire the lemon curd I have no doubt you will love these crepes. They are quite divine.
- FOR THE CREPES
- 1 cup all-purpose flour
- pinch salt
- 2 eggs
- ½ cup milk
- ½ cup club soda
- 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
FOR THE FILLING - ½ cup soft cream cheese
- 1 pint heavy whipping cream, whipped to stiff peaks
- 1 cup lemon curd
- To make the crepes, simply combine all the ingredients in a medium mixing bowl and whisk until smooth, the batter should be quite runny, if it's not add a bit more milk.
- Set aside for about 20-30 minutes.
- While the batter is setting make the filling up. Place the cream cheese and lemon curd into the bowl of an electric mixer fitted with a whisk and turn to a low setting until smooth.
- Fold in the whipped cream.
- Once the filling is made heat a pan to make the crepes. It needs to be really well preheated, so let it heat over medium heat for about 5 minutes, depending on your range.
- Melt the remaining 3 tablespoons of butter in a small dish to use in the pan while cooking the crepes.
- Ok, you should be ready. I like to use a ¼ cup scoop but this will largely depend on the size of your pan. Pick up the pan and get a nice scoop of batter and pour it into the pan as you swirl it around so the batter evenly coats the bottom of the pan. Set the pan back on the burner, cook until the edges of the crepes turn up a bit and are sort of crispy and golden, then flip it over and cook the other side.
- Place a paper towel or a tea towel on a plate and use that to stack the crepes as you cook them.
- Repeat until all the batter is used up.
- To serve fill each crepe with about ¼ of the filling and fold the sides over.
NOTE: I am not sure where the original crepe recipe came from, I’ve been making them so long I’ve completely forgotten where I got the recipe! So if you recognize the batter as your recipe please let me know so I can give you credit. The filling is my own creation however.
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