Sugar & Soul

Lemon Cheesecake Crepes

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Thank you to Blendtec for generously providing the Designer 725 & Twister Jar for this giveaway! The recipe and opinions in this post are 100% mine.

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!

The only thing that would make it better is sharing it with friends. But since so many of my friends live far away, we’ve decided to host a virtual brunch! And we want you to join us! What’s even better is that we’ve teamed up with Blendtec to give one of you an incredible prize pack valued at $1000! Kinda wishing I could win this because I’m in serious need of a new blender and a legit crepe pan sounds amazing! Enter below!

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!

4.4 from 7 reviews
Lemon Cheesecake Crepes
 
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These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch!
Author:
Recipe type: Breakfast
Serves: 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
  • ¼ 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:
  1. Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
  2. Once the batter has set, heat a small pan and add butter.
  3. Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.
  4. Cook for about 30 seconds, then flip and cook for another 10 seconds.
  5. Move them to a flat cutting board to cool and continue until batter is gone.
Filling:
  1. 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.
  2. Pipe filling down the center of each crepe, rolling the sides up over the filling and plate.
Icing:
  1. Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.
  2. 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.
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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Virtual Waffle/Crepe Bar // 10 recipes that will help you create the perfect breakfast or brunch experience! | Need inspiration on how to host a delicious breakfast or brunch? These 10 recipes are not only tasty, they are ALL easily made in a blender! Make your grocery list now for a showstopper morning.

Blueberry Waffles | One Sweet Appetite • Caramel Cream Sauce | Mandy’s Recipe Box • Whole Wheat Greek Yogurt Waffles | Tried and Tasty

Berry Preserves | The Weary Chef • Banana Bread Smoothie | Love Bakes Good Cakes

Virtual Waffle/Crepe Bar // 10 recipes that will help you create the perfect breakfast or brunch experience! | Need inspiration on how to host a delicious breakfast or brunch? These 10 recipes are not only tasty, they are ALL easily made in a blender! Make your grocery list now for a showstopper morning.

Lemon Cheesecake Crepes | Sugar & Soul • Homemade Lemon Curd | Lemon Tree Dwelling • Berries & Cream Crepes | Like Mother Like Daughter

Easy Blackberry Syrup | Cupcake Diaries • Almond Joy Hot Chocolate | Frugal Foodie Mama

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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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    • 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!
      Reply

  2. 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.

    Reply

    • 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!
      Reply

    • 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!
      Reply

  7. 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!
    Reply

  10. I love anything lemon and these look divine. Seriously Rebecca, you are like my favorite foodie. I love your work!

    Reply

  12. 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!
    Reply

  14. The crepes look amazing. Will try these for a special occasion. I can't find how to enter the Blendtec giveaway. Help
    Reply

  16. 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

  17. 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

    • 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

  18. 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

    • 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

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  2. […] Lemon Cheesecake Crepes | Sugar & Soul • Homemade Lemon Curd | Lemon Tree Dwelling • Berries & Cream Crepes | Like Mother Like Daughter • Easy Blackberry Syrup | Cupcake Diaries • Almond Joy Hot Chocolate | Frugal Foodie Mama […]
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