These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch!
Crepes are one of those things that I don’t make all too often, but when I do, I like to go all out!
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!
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!
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!
- 1 Large Egg
- 6 tbsp Milk
- ¼ cup Water
- ½ cup Flour
- 1½ tbsp Butter melted
- Butter for cooking
- 1 cup heavy cream
- 2 tbsp instant cheesecake pudding mix dry
- 1/4 cup confectioners' sugar
- 1 cup confectioner's sugar
- 1 tbsp fresh squeezed lemon juice
- 1 tsp lemon zest
- lemon and extra zest for garnish optional
- 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.
- 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.
- Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.
- Garnish with lemon slices and extra lemon zest if desired.
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Comments & Reviews
Can you freeze any leftover cheesecake filling?
Rebecca Hubbell says
No, it would break when thawed.
CAROLYN Bergh says
I can not figure how to drizzle the icing with only 1 tbs of liquid . It just didn’t work
Rebecca Hubbell says
You can add more liquid to reach the desired consistency.
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.
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.
Sandie Martin says
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.
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.
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!
Hi Steff, you can get those plates at Pier 1!
Emma @ Bake Then Eat says
Oh my I think I have found my new breakfast obsession! I want these now!!!
The crepes look amazing. Will try these for a special occasion. I can’t find how to enter the Blendtec giveaway. Help
Hi Martha, there’s a widget at the bottom of the post where you can enter 🙂
Cathy | Lemon Tree Dwelling says
These are absolutely GORGEOUS! I’ve never made homemade crepes (shame on me). I have to try this recipe!
I can’t believe you of all people have never made crepes! You definitely need to make that happen!
Can you reaplsve the flour with coconut flour by chance? We’re doing low carb, bug these look amazing!
I haven’t worked with coconut flour much so I’m not sure about substitution. Do you usually substitute 1 to 1 with all-purpose flour?
These looks delicious. I tend to make savory crepes but I’m thinking these sweet ones need to be made in my house. I love lemon so they look fantastic!
I love savory crepes too, but sometimes you just need a great dessert one!
Those crepes!!! They are totally amazing! Love the lemon cheesecake filling. What a lovely breakfast this would be!
Thank you so much, Jenni!
I love anything lemon and these look divine. Seriously Rebecca, you are like my favorite foodie. I love your work!
Thank you so much, Jillene, you’re the sweetest!
I love sweet crepes the most, and these looks really appealing. Can’t beat lemon cheesecake flavours!
I know, right! Lemon and cheesecake were simply made for each other!
I am terrible at crepes but this recipe is making me feel like it’s worth giving them one more try. Your photos are beautiful!
You should totally give them another go, I feel like it always takes 2-3 crepes before I find my rhythm!
Yvonne [Tried and Tasty] says
Alright. The list of reasons I need to come visit you is piling up. 1. catch up with you 2. sight see the area I’ve been wanting to visit since I graduated high school 3. take photography lessons from you 4. have these crepes with you… I mean seriously – what are you doing to me?? These look KILLER! Thank you so much for participating in my giveaway, I’m so happy to have you!
Gurl, I would love for you to come out and visit! And we’ll definitely make crepes when you do!
Tina Marie says
What a great way to start your morning out! These would make a wonderful dessert or afternoon snack! 🙂
Brunch, dessert, snack… pretty much whenever, right?
April @ Girl Gone Gourmet says
Looks like sun shine! Seriously, it’s so grey and rainy here today — would love a plate of these to brighten the day 🙂
I know, it’s been pretty grey here too! These sure would brighten things up!
Oriana @Mommyhood's Diary says
These crepes looks amazingly delicious!! Love the filling. Pinning to try soon =)
Thank you, Oriana!
karyn ryan says
I have never been brave enough to try making crepes..but these look too yummy not to try.. I absolutely love lemon
I always thought they looked hard to make, but then we made them once a month in French class while I was in high school and I realized just how simple they were!
Tracy | Baking Mischief says
These crepes are so gorgeous! Almost too pretty to eat. I’d never heard of cheesecake instant pudding mix, but it sounds divine. Cheesecake and lemon are SUCH a great pairing!
And that’s a fantastic giveaway!! I’ve heard nothing but amazing thing about Blendtec blenders.
Yes, Tracy, the cheesecake pudding has been around for quite some time and it’s delicious! I love using it in place of cream cheese for a lighter filling!
aimee @ like mother like daughter says
Oh my goodness these crepes! Why have I never tried cheesecake pudding? That is genius for the filling! Also, what is your blue backdrop? Gorgeous photos!
Oh my word, I’m totally in love with that 3 ingredient filling, I use it for frosting as well! Just change out the pudding flavor and use extracts to get different flavors, it’s so good! Oh and the backdrops are from Erickson Wood Works, they are amazing! I have 6 more coming soon and seriously can’t wait to get them! This one is the Graffiti! http://ericksonwoodworks.com/products/graffiti It’s one of my favorites!