I can’t get enough of lemon strawberry crepes, whether for breakfast or a sweet snack! These tender crepes filled with fluffy cream cheese and bursting with fresh strawberries make the perfect treat for any occasion.

This recipe tackles problems with texture and blandness, offering a flavorful crepe option that can serve as breakfast or dessert with freshness and sweetness.

Lemon Strawberry Crepes for Strawberry Desserts

You know those days when you want something special but don’t have hours to cook? This recipe tackles that problem. With just a short prep time and a little patience while the batter chills, you can create a dish that feels fancy but is actually pretty simple to whip up.

What I love about this recipe is how it yields results that are light and satisfying. Cooking them is a breeze, taking just 20-30 seconds per side. You’ll impress friends and family while keeping it easy enough for a busy weeknight treat.

If you’re up for more fruity delights, you’ve got to check out my Strawberry Shortcake Tiramisu.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Refreshing Citrus Flavor , The addition of lemon zest and juice brings a bright, tangy twist that cuts through the creaminess of the filling, elevating each bite to something refreshing.
Soft and Tender Texture , These crepes come out wonderfully thin and flexible, allowing you to roll or fold them easily, ensuring a delightful mouthfeel that’s satisfying and light.
Sweet Strawberry Goodness , With fresh strawberries or vibrant sauce, the fruity element adds a burst of sweetness that complements the lemon, making these crepes a dreamy dessert option.
Make-Ahead Convenience , You can prep the batter ahead of time and store it in the fridge. This means you can whip up these crepes whenever the craving strikes without much effort!

Lemon Strawberry Crepes for Strawberry Desserts

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Author: Charlene
Prep Time: 5 minutes
Cool Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 25 minutes
Yield: 16 crepes 1x
Category: dessert
Method: pan-frying
Cuisine: French
Diet: vegetarian

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Description

Delicious lemon strawberry crepes filled with a creamy lemon filling and topped with fresh strawberries.

Instructions

Step 1: Melt 3 tablespoons of butter in the microwave in 30-second intervals until fully melted. Let it cool slightly until warm but not hot, about 3 minutes. This prevents cooking the eggs in the batter.
Step 2: In the blender, combine melted butter, flour, eggs, milk, water, sugar, vanilla extract, and salt. Blend for 15-20 seconds until the batter is smooth and free of lumps. If the batter seems too thick, add up to 2 tablespoons of water until it flows easily when poured.
Step 3: Pour the batter into a container and refrigerate for at least 1 hour and up to 24 hours. Chilling improves elasticity and reduces tearing while cooking.
Step 4: Heat an 8-inch skillet over medium heat. Add a small piece of unmelted butter to grease the pan. Test by sprinkling a few drops of water; they should sizzle immediately to indicate the pan is ready.
Step 5: Pour about 3 tablespoons (45 ml) of batter into the skillet. Quickly swirl the pan to spread the batter in a thin, even layer. Rapid swirling prevents sticking and creates thin crepes.
Step 6: Cook the crepe for 20-30 seconds or until the edges appear firm and slightly browned. Flip carefully and cook the other side for about 10 seconds. Visual cues such as edges lifting slightly and light golden spots indicate doneness.
Step 7: Transfer the cooked crepe to a baking sheet. Stack crepes warm to keep them soft and flexible. Repeat until all batter is used.
Step 8: In a medium bowl, combine softened cream cheese, lemon zest, lemon juice, and powdered sugar. Mix thoroughly until smooth to eliminate lumps. If too thick, stir in up to 1 tablespoon milk for a spreadable texture.
Step 9: Spread about 2 tablespoons of the cream cheese filling evenly over each crepe. Top with strawberry sauce or fresh strawberries. Fold or roll the crepes as preferred. For visual appeal, create a swirl while folding.
Step 10: Serve crepes dusted with powdered sugar or drizzled with maple syrup. Optionally, garnish with fresh mint leaves or additional lemon zest for color and brightness.

Notes

Room Temperature: Store crepes in an airtight container at room temperature for up to 1 day, avoiding heat or direct sunlight.
Refrigeration: Place crepes in an airtight container, refrigerate up to 3 days, covered tightly to prevent moisture loss and odor absorption.
Freezing: Wrap crepes tightly in plastic wrap and place inside a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before use.
Chilling the batter for at least 1 hour improves elasticity and reduces crepe tearing.
If batter consistency is too thick, add up to 2 tablespoons water to achieve a pourable flow.
Maintain skillet at medium heat and test with water droplets to ensure proper cooking temperature.
If filling is too thick, add milk gradually (up to 1 tablespoon) until spreadable.
For a sweeter serving, sprinkle 2 teaspoons powdered sugar on top of crepes after plating.
Warm crepes gently in a skillet over low heat or in a microwave on medium power until soft and warmed through, about 15-30 seconds.
Serve alongside fresh fruit salad or Greek yogurt for a balanced dessert.
Pair with whipped cream or a scoop of low-sugar vanilla ice cream for extra creaminess.
Use as a sweet breakfast burrito by adding scrambled eggs and spinach before rolling.
Plate with assorted berries, citrus slices, and a drizzle of berry compote or light syrup.
Garnish with chopped mint or extra grated lemon zest to brighten flavors.
Substitute all-purpose flour with a gluten-free flour blend for gluten-free crepes.
Replace cream cheese with plain Greek yogurt for a lighter filling alternative.
Use non-dairy milk instead of cow’s milk, choosing unsweetened varieties to maintain flavor balance.
Experiment with orange or lime zest and juice instead of lemon for varied citrus notes.
Use finely ground all-purpose flour for smooth batter and thin crepes.
Large eggs yield better texture and flexibility in crepes.
Whole milk recommended for creaminess; non-dairy unsweetened milk may be used.
Avoid the bitter white pith when zesting citrus.
Select ripe, juicy strawberries that are firm but slightly soft for best flavor and texture.
Granulated sugar can be swapped with maple syrup for different sweetness.
Melted butter must be warm but not hot to avoid cooking eggs prematurely.

Nutrition

Serving Size: 1 crepe
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Crepes flour: A blend of all-purpose flour works well for the crepes. Look for finely ground flour for a smoother texture.
Eggs: Use large eggs for the batter. They help create a rich, custard-like texture that keeps the crepes tender and flexible.
Milk: Whole milk adds creaminess. You can substitute with a non-dairy milk, but choose unsweetened varieties to keep the flavor balanced.
Lemon zest: Freshly grated lemon zest is key for brightening the flavor. Make sure to avoid the white pith for a less bitter taste.
Strawberries: Use ripe, juicy strawberries for the filling. Look for bright red ones with a sweet aroma; they should be firm but slightly soft to the touch.
Sugar: A sprinkle of granulated sugar enhances the sweetness of the strawberries. You can swap this with maple syrup for a different flavor twist.
Butter: Melted butter adds richness and flavor to the crepes. Ensure it cools slightly before mixing to avoid cooking the eggs.
Crepes flour: A blend of all-purpose flour works well for the crepes. Look for finely ground flour for a smoother texture.
Eggs: Use large eggs for the batter. They help create a rich, custard-like texture that keeps the crepes tender and flexible.
Milk: Whole milk adds creaminess. You can substitute with a non-dairy milk, but choose unsweetened varieties to keep the flavor balanced.
Lemon zest: Freshly grated lemon zest is key for brightening the flavor. Make sure to avoid the white pith for a less bitter taste.
Strawberries: Use ripe, juicy strawberries for the filling. Look for bright red ones with a sweet aroma; they should be firm but slightly soft to the touch.
Sugar: A sprinkle of granulated sugar enhances the sweetness of the strawberries. You can swap this with maple syrup for a different flavor twist.
Butter: Melted butter adds richness and flavor to the crepes. Ensure it cools slightly before mixing to avoid cooking the eggs.

Recipe Tips

If your crepes are tearing, let the batter chill in the refrigerator for at least one hour to improve elasticity.
When batter consistency appears too thick, add up to 2 tablespoons of water until it flows easily from the mixing bowl.
If the crepes aren’t browning properly, check the skillet’s heat and ensure it’s set to medium before adding batter.
If the filling is too thick, gradually mix in 1 tablespoon of milk to achieve a smoother spreadable texture.
For a sweeter taste, sprinkle 2 teaspoons of powdered sugar over each crepe after serving to enhance flavor visually and tastefully.

Serving Suggestions

Serve lemon strawberry crepes alongside a fresh fruit salad or Greek yogurt for a balanced dessert option. Pair with whipped cream or a scoop of low-sugar vanilla ice cream for added creaminess.

Use lemon strawberry crepes to make a sweet breakfast burrito or a brunch dish by adding scrambled eggs and spinach. Add to dessert platters as a colorful option with assorted berries and citrus slices.

Top with a drizzle of berry compote or light syrup for extra sweetness. Sprinkle some chopped mint or grated lemon zest to brighten the flavor profile.

Recipe variations

You can use gluten-free flour instead of all-purpose flour for lemon strawberry crepes to accommodate dietary preferences without altering texture or flavor.
Add 1 teaspoon of cinnamon or ¼ teaspoon of ground ginger to the batter to introduce subtle warm notes that complement the strawberry sauce.
Either cream cheese or plain Greek yogurt can be used for the filling; Greek yogurt offers a lighter texture and tangy flavor.
If making a larger batch, simply double all ingredients to prepare 32 crepes; cook in batches with 3 tablespoons of butter per 8-inch skillet.

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How to Store?

To keep your lemon strawberry crepes fresh and delicious, follow these storage tips:

Room Temperature: Place crepes in an airtight container at room temperature up to 1 day, avoiding exposure to heat or direct sunlight.

Refrigeration: Store crepes in an airtight container in the refrigerator up to 3 days. Cover tightly to prevent moisture loss and odor absorption.

Freezing: Wrap crepes tightly in plastic wrap, place inside a freezer bag. Freeze for up to 1 month. Thaw in the fridge overnight.

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If you enjoyed this lemon strawberry crepes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!