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I think it is official.
My breakfast kick is kind of getting out of control…but I don’t plan on changing my ways anytime soon.
I mean, everyone loves breakfast, right? Totally.
Keeping things short and sweet today since, I am headed to the airport at a crazy early hour tomorrow morning and am of course, scrambling to finish things up before my mini vacation with the family.
I was not planning on posting this recipe, but, after posting a photo of these Lemon Sugar Crepes with Whipped Cream Cheese on Instagram and Facebook, it was kind of clear you guys all really wanted the recipe! COOL!
I created this recipe with the idea of remaking them for my family’s Easter brunch. However, I am now also thinking how perfect they would be for Mother’s Day. Especially since my mother happens to be a crepe fanatic!!
These crepes are pretty extra special though. They are filled with some seriously amazing whipped cream cheese and then simply topped with lemon, sugar and honey. Nothing all that fancy, but still 100% delicious!!
And so pretty too! I blame most of that on those fresh spring berries! FYI, I am so happy to have some berries back in my life. The fruit lover in me was having serious withdrawals!!
So before I go, I have to ask, what are you guys making this Easter?! I clearly have BIG plans for breakfast, but I have to be honest, I haven’t really thought too much about dinner… or any savory foods for that matter – oops.
Sweet foods are just so fun!
Lemon Sugar Crepes with Whipped Cream Cheese.
Servings: 10 Crepes
Calories Per Serving: 449 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crepes
- 2 large eggs
- 1 cup milk
- 1 cup white whole wheat flour or whole wheat pastry flour or regular flour
- 3 tablespoons butter melted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup water
- warm honey for serving
Lemon Sugar
- 1 cup granulated sugar
- zest of 2 lemons
Whipped Cream Cheese
- 8 ounces Philadelphia Cream Cheese
- 1 cup heavy whipping cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- To make the crepes, combine all the ingredients in a blender or food processor and pulse for 30 seconds to 1 minute or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Meanwhile, prepare the whipped cream cheese. Add the cream cheese and heavy cream to a mixing bowl. Using and electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the honey and vanilla until just combined. Cover and place in the fridge until ready to serve.
- To make the lemon sugar, add the ¾ cup sugar and the lemon zest to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar.
- Now lets make the crepes. Heat a 12-inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
- To assemble, spread the whipped cream cheese inside a warm crepe. Dust with the lemon sugar and drizzle with honey if desired. Serve with berries.
FYI, I think I will be putting this lemon sugar on just about everything from now on. Amazing!
This was my first time ever making crepes and these are so good!!! I added blueberries to my filling which went perfectly with the lemon sugar which is so delicious! I will definitely be making this recipe again soon!!!
Hey Katie,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Do you think these would turn out if I used gluten free flour?
Hey Kristen,
Yes, that will work well for you. Let me know if you give the recipe a try, I hope you love it! xx
I absolutely love these I make them all the time thanks so much for the recipe
Karen….
Thanks!
I love these I just made them & there really yummy
Thanks for sharing
Thank you Karen!
which is better, the whipped cream cheese or whipped mascarpone?
I love either or, but whipped mascarpone is just a little fancier. if you like mascarpone, go with that!
There’s nothing like a crepe slathered with honey and cheese, dotted with fresh berries! How delightful! I’ll add this to the queue! Beautiful!
Everyone loves what you guys are up too. Such clever
work and coverage! Keep up the fantastic works guys I’ve included you guys to blogroll.: