Lemon Sugar Crepes with Whipped Cream Cheese.

There’s something utterly delightful about a plate of warm Lemon Sugar Crepes with Whipped Cream Cheese. These delicate, thin pancakes are infused with the bright, zesty flavor of lemons, giving them a refreshing twist that’s perfect for breakfast, brunch, or even dessert. Paired with a luscious whipped cream cheese filling, they create a dish that’s not only visually stunning but also incredibly satisfying. Whether you’re hosting a weekend brunch or simply treating yourself to a sweet indulgence, these crepes are sure to become a favorite in your recipe collection.

What You’ll Love About This Recipe

– The refreshing zing of lemon zest perfectly balances the sweetness of the sugar.
– Whipped cream cheese adds a creamy, tangy layer that elevates the crepes.
– Quick and easy to make, perfect for any skill level in the kitchen.
– Versatile dish that can be enjoyed any time of the day.
– Beautiful presentation that will impress family and friends.

What to Buy

• 2 large eggs – the base of your crepe batter.
• 1 cup milk – helps create a silky batter.
• 1 cup white whole wheat flour or whole wheat pastry flour – for a wholesome touch.
• 3 tablespoons butter, melted – adds richness to the crepes.
• 1 teaspoon vanilla – for a hint of sweetness.
• 1/4 teaspoon salt – enhances the flavors.
• 1/2 cup water – adjusts the batter consistency.
• Warm honey – for drizzling over the finished crepes.
• 1 cup granulated sugar – sweetens the crepes.
• Zest of 2 lemons – for that bright, citrusy flavor.
• 8 ounces Philadelphia Cream Cheese – for the whipped filling.
• 1 cup heavy whipping cream – for a fluffy texture.
• 2 tablespoons honey – sweetens the cream cheese filling.
• 1 teaspoon vanilla extract – adds depth to the filling.

Cook’s Kit

• Mixing bowls – for combining ingredients.
• Whisk – to blend the batter smoothly.
• Non-stick skillet or crepe pan – for cooking the crepes evenly.
• Spatula – for flipping the crepes.
• Measuring cups and spoons – for accurate ingredient measurements.
• Electric mixer or whisk – for whipping the cream cheese filling.

Lemon Sugar Crepes with Whipped Cream Cheese. Cooking Guide

Step 1: Prepare the Crepe Batter

In a large mixing bowl, whisk together the 2 large eggs and 1 cup of milk until well combined. Slowly add in the 1 cup of flour, 3 tablespoons of melted butter, 1 teaspoon of vanilla, and 1/4 teaspoon of salt. Mix until the batter is smooth. Finally, stir in 1/2 cup of water to achieve a thin, pourable consistency.

Step 2: Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a little butter or non-stick spray. Pour about 1/4 cup of batter into the center of the pan, tilting the pan to spread the batter evenly into a thin layer. Cook for 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for an additional 30 seconds to 1 minute. Repeat with the remaining batter, stacking the cooked crepes on a plate and covering them with a clean kitchen towel to keep warm.

Step 3: Make the Whipped Cream Cheese Filling

In a separate mixing bowl, beat 8 ounces of Philadelphia Cream Cheese until smooth. Gradually add 1 cup of heavy whipping cream, 2 tablespoons of honey, and 1 teaspoon of vanilla extract. Whip the mixture until it forms soft peaks and is light and fluffy.

Step 4: Assemble the Crepes

To assemble, take one crepe and spread a generous dollop of the whipped cream cheese mixture in the center. Fold the crepe in half, then in half again to create a triangle. Repeat with the remaining crepes.

Step 5: Serve

Drizzle warm honey over the assembled crepes and sprinkle with granulated sugar and lemon zest for an extra burst of flavor. Serve immediately and enjoy the delightful combination of flavors and textures.

Seasonal Spins

• Spring: Add fresh berries like strawberries or blueberries for a fruity twist.
• Summer: Incorporate a hint of lavender for a floral note.
• Fall: Mix in some pumpkin spice for a seasonal flavor.
• Winter: Add cinnamon or nutmeg to the whipped cream cheese for warmth.

Testing Timeline

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Assembly Time: 10 minutes
• Total Time: 45 minutes

Shelf Life & Storage

The cooked crepes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave. The whipped cream cheese filling is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Just give it a quick whip before serving if it has thickened.

Top Questions & Answers

Can I make the crepe batter in advance?

Yes! You can prepare the crepe batter a day ahead. Just cover it and store it in the refrigerator. Make sure to stir it well before cooking the crepes.

What can I substitute for the cream cheese?

If you prefer a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative for the filling.

Can I freeze the crepes?

Absolutely! Place parchment paper between each crepe and store them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them in the refrigerator before reheating.

How can I make these crepes gluten-free?

You can substitute the wheat flour with a gluten-free all-purpose flour blend. Just ensure it has a binding agent like xanthan gum for the best texture.

Weekend Projects

• Sally’s Baking Addiction for more delicious breakfast ideas.
• Pinch of Yum for wholesome recipes and cooking tips.
• Minimalist Baker for easy, plant-based recipes.

Bring It Home

These Lemon Sugar Crepes with Whipped Cream Cheese are not just a treat; they are an experience. The bright lemon flavor combined with the sweet, creamy filling makes them irresistible. Perfect for a lazy Sunday morning or a special gathering, they are sure to make your taste buds dance. So gather your ingredients, follow this guide, and create a delightful dish that will impress everyone at your table. Enjoy every bite of these heavenly crepes!