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