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Home » Recipes » Breakfast » Lemon Cheesecake Crepes

Lemon Cheesecake Crepes

By: Rebecca  |  Published: January 17, 2016  |  Updated: December 7, 2020  |   View Our Affiliate Disclosure Policy

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These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch!

These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch! Make the batter up ahead of time in the blender and keep it in the fridge until you're ready to use, then you're just 20 minutes away from a plate of lemon heaven!

Crepes are one of those things that I don’t make all too often, but when I do, I like to go all out!

These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch! Make the batter up ahead of time in the blender and keep it in the fridge until you're ready to use, then you're just 20 minutes away from a plate of lemon heaven!

I like both sweet and savory crepes, but they’ve got to have bold flavor! I love that crepes are simple on their own making for endless possibilities when it comes to how to dress them up!

These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch! Make the batter up ahead of time in the blender and keep it in the fridge until you're ready to use, then you're just 20 minutes away from a plate of lemon heaven!

The last crepe recipe I posted were these savory Chicken and Spinach Crepes… SO GOOD! But lately, I’ve been craving some that are a little more on the sweet side and these Lemon Cheesecake Crepes definitely hit the spot!

These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch! Make the batter up ahead of time in the blender and keep it in the fridge until you're ready to use, then you're just 20 minutes away from a plate of lemon heaven!

One of the things I love most about crepes is that the batter is made in a blender and can be made up to 48 hours ahead of time, talk about ease!

Make the batter at night so you’re only 20 minutes away from these light crepes with an airy, mousse-like filling and drizzled with lemon icing and zest! I really don’t know if brunch gets any better than that!

These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch! Make the batter up ahead of time in the blender and keep it in the fridge until you're ready to use, then you're just 20 minutes away from a plate of lemon heaven!

Lemon Cheesecake Crepes

Rebecca Hubbell
These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch!
4.5 from 8 votes
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Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Breakfast
Servings 10 -12 crepes

Ingredients
  

Crepes:

  • 1 Large Egg
  • 6 tbsp Milk
  • ¼ cup Water
  • ½ cup Flour
  • 1½ tbsp Butter melted
  • Butter for cooking

Filling:

  • 1 cup heavy cream
  • 2 tbsp instant cheesecake pudding mix dry
  • 1/4 cup confectioners' sugar

Icing:

  • 1 cup confectioner's sugar
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp lemon zest
  • lemon and extra zest for garnish optional

Instructions
 

Crepes:

  • Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
  • Once the batter has set, heat a small pan and add butter.
  • Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.
  • Cook for about 30 seconds, then flip and cook for another 10 seconds.
  • Move them to a flat cutting board to cool and continue until batter is gone.

Filling:

  • Combine all ingredients in a bowl or stand mixer fitted with a paddle attachments and beat until light and fluffy, about 2 to 3 minutes.
  • Pipe filling down the center of each crepe, rolling the sides up over the filling and plate.

Icing:

  • Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.
  • Garnish with lemon slices and extra lemon zest if desired.

Notes

Make the batter up ahead of time and keep it in the fridge until you're ready to use, up to 48 hours.
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!

These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch! Make the batter up ahead of time in the blender and keep it in the fridge until you're ready to use, then you're just 20 minutes away from a plate of lemon heaven!

These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch! Make the batter up ahead of time in the blender and keep it in the fridge until you're ready to use, then you're just 20 minutes away from a plate of lemon heaven!
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Breakfast

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. CAROLYN Bergh says

    September 1, 2019 at 12:52 pm

    I can not figure how to drizzle the icing with only 1 tbs of liquid . It just didn’t work

    Reply
    • Rebecca Hubbell says

      September 1, 2019 at 8:15 pm

      You can add more liquid to reach the desired consistency.

      Reply
  2. Paula says

    March 11, 2017 at 8:24 pm

    1 star
    I made these today, per the instructions, I’ve made crepes before, plenty of times. The batter was too thick for crepes, and I ended up throwing it away and making a batch of crepes from recipes I’ve used before. The filling is way too sweet, I made it for my sons and I (we all have sweet tooth’s) and we all agreed it was way too sweet. Usually when I make a recipe we talk about whether it’s a keeper or not, and we all agreed that it was not a keeper. I even threw away the filling that we had not used yet. Sorry for I don’t give this more than 1 star.

    Reply
    • Rebecca says

      March 12, 2017 at 6:00 pm

      Hi Paula, I’m sorry you didn’t enjoy the recipe. The crepe recipe is Alton Brown’s, one I use and have trusted for years so I’m sorry to hear it didn’t turn out for you.

      Reply
  3. Sandie Martin says

    August 5, 2016 at 12:11 pm

    5 stars
    There is a ? for the quantity of milk in the recipe for the crepes. How much milk?
    It says serves 4. How many crepes per person is that? I will be making these for dessert after savory crepes.

    Reply
    • Rebecca says

      August 5, 2016 at 12:20 pm

      Hi Sandie,

      The recipe had been updated. This recipe makes about 10-12 crepes depending on the size you make them. So 3 crepes per person if you make them a bit smaller.

      Reply
  4. Steff says

    May 7, 2016 at 5:49 pm

    You wouldn’t happen to know where I could find those adorable lace plates, would you? 🙂
    This recipe looks amazing. My mom loves crepes, so I’m making these for her tomorrow for Mother’s Day. Can’t wait to try!

    Reply
    • Rebecca says

      May 7, 2016 at 11:17 pm

      Hi Steff, you can get those plates at Pier 1!

      Reply
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