Description
Delicious lemon strawberry crepes filled with a creamy lemon filling and topped with fresh strawberries.
Ingredients
Scale
- 3 tablespoons (42 g) butter, melted and cooled slightly
- 1 cup (125 g) all-purpose flour, finely ground recommended
- 2 large eggs
- ¾ cup (180 ml) milk, whole milk preferred
- ½ cup (120 ml) water (plus up to 2 tablespoons additional as needed)
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- Pinch of salt
- 3 tablespoons (42 g) butter, solid, for cooking
- 12 ounces (340 g) cream cheese, softened
- 1½ teaspoons (1.5 g) lemon zest, freshly grated (avoid pith)
- 1½ tablespoons (22 ml) lemon juice
- ½ cup (60 g) powdered sugar
- 1½ cups (about 225 g) strawberry sauce or 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