Instructions

• Make the crepe batter: In a blender or food processor combine 2 large eggs, 1 cup milk, 1 cup flour (white whole wheat, whole wheat pastry, or regular), 3 tablespoons melted butter, 1 teaspoon vanilla, 1/4 teaspoon salt, and 1/2 cup water. Blend/pulse for 30 seconds to 1 minute, until the batter is smooth and homogenous.
• Chill the batter: Transfer the batter to a container, cover, and refrigerate for about 30 minutes to allow bubbles to subside (this helps prevent tearing when cooking). Batter can be kept up to 48 hours in the fridge.
• Make the whipped cream cheese: In a mixing bowl, add 8 ounces Philadelphia Cream Cheese (room temperature is easiest) and 1 cup heavy whipping cream. Using an electric mixer on high speed, beat until soft peaks form, about 4–5 minutes.
• Sweeten the whipped cream cheese: Add 2 tablespoons honey and 1 teaspoon vanilla extract to the whipped mixture and beat just until combined. Cover and refrigerate until ready to assemble.
• Make the lemon sugar: Put 3/4 cup of the 1 cup granulated sugar and the zest of 2 lemons into a blender or food processor. Pulse for about 30 seconds, until the sugar is very fine and fragrant. Transfer to a bowl and stir in the remaining 1/4 cup granulated sugar.
• Preheat the pan: Heat a 12-inch nonstick skillet over medium heat until hot (about 1–2 minutes). Lightly coat the pan with cooking spray or a quick wipe of oil if desired.
• Cook the crepes: Pour about 1/3 cup of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook until the edges look set and the underside is lightly golden, about 30 seconds.
• Flip and finish: Use a thin spatula to flip the crepe and cook the second side until just set, about 10–15 seconds. Transfer the crepe to a flat surface or plate and lay flat to cool slightly. Recoat the pan lightly as needed and repeat with remaining batter.
• Assemble the crepes: While the crepes are warm, spread a thin layer of the whipped cream cheese onto each crepe. Sprinkle a generous pinch of the lemon sugar over the cream cheese, then fold or roll the crepe.
• Serve: Drizzle warm honey over the assembled crepes to taste and serve immediately.