- Dish type
For this very simple dessert, prepare the crepes yourself with your favourite recipe or buy ready-made crepes. In a pinch, you couldn't make it easier for yourself!
4 people made this
- 12 ready made crepes, warmed
- 7 tablespoons caster sugar
- 2 lemons, juice only
MethodPrep:5min ›Ready in:5min
- Mix the sugar and lemon juice in a bowl.
- Drizzle the warm crepes with the lemon mixture and roll the crepes.
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- 2 ½ cups blueberries, raspberries, and/or sliced strawberries
- 2 teaspoons honey
- ¾ cup fat-free milk
- ½ cup all-purpose flour
- 1 egg
- 1 tablespoon canola oil
- 2 teaspoons sugar
- 1 teaspoon finely shredded lemon peel
- ½ cup mascarpone cheese, softened
- 2 tablespoons honey
- Finely shredded lemon peel (optional)
In a medium bowl combine berries and 2 to 3 teaspoons honey toss gently to combine. Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel whisk until smooth.
Heat a lightly greased 8-inch skillet over medium-high heat remove from heat. Spoon in 2 tablespoons of the batter lift and tilt skillet to spread batter evenly. Return to heat cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
In a small bowl combine mascarpone cheese and 2 tablespoons honey. Spread unbrown side of each crepe with 1 tablespoon of the cheese mixture fold crepe into quarters. Serve crepes with berry mixture. If desired, garnish with additional lemon peel.
- 1 ½ cups whole milk
- 4 large eggs
- 1 cup all-purpose flour, spooned and leveled
- 3 tablespoons unsalted butter, melted, plus more for the skillet
- ¼ teaspoon kosher salt
- ½ teaspoon finely grated lemon zest plus 2 s lemon juice, plus 1 thinly sliced lemon
- ½ cup plus 1 tablespoon sugar
- 1 cup ricotta
- 1 tablespoon honey, plus more for serving
In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
Meanwhile, in a medium saucepan, boil ½ cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes let cool.
Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don&rsquot be disappointed if the first crepe does not come out well the batter makes enough for 13.) Repeat with the remaining batter.
In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.
Easy lemon crepes recipe - Recipes
Being home for winter break has allowed me to fall back into my cooking routine and revert to reliable recipes in the kitchen. On a quest to broaden my range as a chef, I experimented with a french classic: crepes. I like crepes because they are relatively simple to make and flexible for individual tastes. They provide an open canvas with many possibilities for different flavors, making them perfect for every meal. Following these recipes will help you construct craveable crepes and get you out of your culinary rut.
First, start with the crepe batter, which is made up of 4 common ingredients.
Check out the original post for the full recipe.
A lemon blueberry cheesecake filling is perfect for those with a sweet tooth. This rich and creamy crepe filling is an elevated substitution for a blueberry pancake, making it perfect for breakfast. It also makes a great dessert for topping off the night. For cream cheese addicts like myself, this combination of sweet and citrusy is perfectly delectable.
Lemon Blueberry Cheesecake Filling
4 ounces softened cream cheese
2 tablespoons lemon juice
Check out the original post for the full recipe.
For a more savory, classic, and nutritious option, a ham and cheese crepe perfectly fits the bill. The following recipe could be duplicated with blue or gorgonzola cheese in addition to or instead of the Swiss for a less traditional but impactful flavor medley.
Ham and Cheese Filling
Pesto to taste — about 1-2 tablespoons
1 piece or 2 handfuls Swiss or gruyere cheese
Check out the original post for the full recipe.
Decadent and comforting, banana and Nutella filling has become a staple in the Americanized version of the crepe. To add a crunch to the following recipe, I like to garnish with a sprinkle of chopped almonds.
Banana and Nutella Filling
Nutella or chocolate to taste — about 2 tablespoons
About 1/3 banana thinly sliced
Check out the original post for the full recipe.
The veggie and egg filling is perfect for the vegetarians and breakfast lovers out there. The following crepe recipe leaves a lot of room for embellishment and customization, and it is definitely one of the more nourishing options.
Veggie and Egg Filling
Handful goat or feta cheese
Handful pancetta — optional
Check out the original post for the full recipe.
Finally, the sweet lemon filling is perfect for foodies on a budget or those of us who want something sweet but not too rich. Combining the classic French flavors of a crepe, the following recipe will make you feel like you are in the heart of Paris.
Sweet Lemon Filling
1 tablespoon powdered sugar
Check out the original post for the full recipe.
These recipes are just a few recommendations for making craveable crepes, but the inspiration for other options is infinite. Because crepes require few ingredients and steps, the only difficult part about making them is refraining from scarfing them down in 1 minute. So the next time you are at a loss for what to make for a meal, consider giving crepes a try.
Strawberry & Lemon Cream Crepes
Some of you may remember that I was kinda late to the crepes game. I don’t ever remember eating crepes when I was growing up, although, I had heard of them. When I first started blogging, it seemed like everyone was making crepes and they all looked so beautiful and sounded almost like having a dessert for breakfast.
If you’ve read Love Bakes Good Cakes for awhile, you may recall that I made my very first crepes recipe back in March of 2014 … Banana Fluffernutter Crepes. They were a combination of some of my favorite things – bananas, chocolate, marshmallow cream and peanut butter. Since that first attempt, I have made quite a few varieties – all of them being on the sweet side.
I haven’t tried a savory variety of crepes yet, and I think that says something about me. I obviously like my sweets. A lot. Making a savory version of crepes is on my list of things to do this year …. just so ya know!
A great addition to breakfast
These Strawberry & Lemon Cream Crepes would make a great addition to a weekend breakfast …. and they could easily be served as a dessert too! My first thought when I made these crepes, was that they would be perfect for Mother’s Day … that is coming up soon, ya know?!
As a matter of fact, all of the recipes from the #12bloggers would be great for Mother’s Day brunch. That’s right – it’s the 12th of the month, so that means you get 12 themed recipes from 12 different bloggers! This month, we’re sharing brunch recipes! Be sure to check out this post all the way to the end to see all of the great recipes!
Don’t forget to stop by and see what my bloggy friends made for brunch ….
Prepare ahead The crêpes can be made in advance, layered with greaseproof paper, and wrapped in cling film. Reheat in the oven before topping with lemon juice and sugar.
1. Sift the flour and salt into a large bowl and make a well in the centre. Add the egg and milk and whisk together, gradually drawing in flour from the sides, to make a smooth, thin batter. Slowly add the remaining milk, beating until smooth. Leave to stand for 10 minutes.
2. Preheat the oven to its lowest setting. Heat the crêpe pan over a high heat until hot. Pour in enough vegetable oil to coat the bottom of the pan, swirl around, then pour off the excess.
3. Ladle 3 tbsp of the batter into the centre of the pan and tilt so that it covers the base thinly. Cook the crêpe for 1–2 minutes, or until small bubbles appear. Slide a palette knife underneath and flip over, then continue cooking for 30 seconds, or until golden.
4. Remove and keep warm in the oven. Repeat until all the batter has been used.
5. Serve hot, sprinkled with sugar and lemon juice.
Good with a drizzle of maple syrup, chocolate sauce, or fruit purée instead of the lemon and sugar. These pancakes can also be enjoyed with a whole range of fillings such as stewed fruit or sliced bananas.
- 3 eggs
- ½ cup milk
- ½ cup water
- 3 tablespoons butter, melted
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 ¼ cups sifted confectioners' sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 4 cups sliced strawberries
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender blend until smooth.
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
21 of the Freshest Crepe Recipes You’ll Regret Not Trying
Fresh crepes are one of the staples of hip-hop culture (“look at those crepes” being a regular insult thrown around in freestyle battles). But, sneaker slang aside, they’re also a staple of getting a damn good breakfast into your face.
You might associate crepes with lavish desserts. But this thin pancake is much more versatile (and easier to make) than its crepe-utation would suggest.
Savory, sweet, fruit-filled, veggie-filled, meaty — these easy crepe recipes will show you all the ways you might be missing out. You can enjoy crepes all day, errrrrrrryday.
Because there’s no reason on Earth not to.
1. Easy crepes with jam or fruit preserves
Do you ever feel like the bread-to-jam ratio of toast is a bit off? Would you like never to be cheated out of your rightful jam ever again?
These jam-filled crepes have your back. They let the filling shine with plenty of fruit flavor. We love blackberry and raspberry, but you can swap in just about anything. These crepes provide just the right amount of padding for a successful jam delivery.
The recipe creator helpfully provides a gluten-free option, so no one has to feel excluded from this crepe party.
Go wild and experiment with the filling (for example, we swear by stewed apples and cinnamon in the fall), but keep an eye out for the added sugars in store-bought jams — they’re a pantry staple you should really buy organic.
2. Chocolate crepes
It takes minimal effort and ingredients to transform traditional crepes into a delivery method for chocolate. And who’s gonna argue when chocolate crepes appear in front of them?
Simply add cocoa powder and sugar (or vanilla extract). Voila! You just leveled up.
The hardest part is deciding on a topping. Fresh berries? Toasted nuts? Oh, heck, ice cream, why not?
For a filling that provides a dose of healthy fat, try almond or cashew butter. For a sweet option, Nutella or cookie butter is your friend. (And no, you don’t have to feel guilty about Nutella — here are 17 recipes that prove it.)
3. Strawberry s’more enchiladas with warm vanilla sauce
Fresh strawberries, custard sauce, toasted marshmallows… this recipe sounds too good to be true. Except it isn’t. It super heckin’ exists. And — *klaxon sound* — it has chocolate.
A step-by-step guide makes the recipe as foolproof as it is flavorful. And because the crepes are covered in marshmallows, you’ll be able to hide any mistakes anyway.
Perfect for a weekend brunch with friends or an unexpected dessert, this is a meal for the masses (or you might risk eating it all yourself).
If you’re looking for Mexican food with a twist (although calling these “enchiladas” in the first place might be a reach), look no further.
4. 2-ingredient crepes
If you love Paleo pancakes, get ready to be blown away by these simple two-ingredient crepes. Made with cream cheese and eggs, this recipe is arguably the easiest way to whip up crepes — and quite possibly the tastiest.
Simply blend the ingredients, cook in a buttered pan over high heat, and top with more butter, berries, nut butter, or anything you’re craving. You really can’t go wrong.
5. Classic French crepes
Crepes come in many shapes, sizes, and flavors, but perhaps the most classic variation is the traditional French mini-masterpiece, filled with granulated sugar and a hefty squeeze of fresh lemon juice.
If you’re a crepe newbie, this recipe is a great place to start. It breaks down every step and every potential pitfall (such as a rubbery consistency due to overcooking).
It also adds methods for making these crepes with whichever tools you have on hand. So go ahead and make that optional whipped cream mandatory. You deserve it.
6. Apple pie crepes
Share on Pinterest Photo: Unicorns in the Kitchen
There’s having pie for breakfast, which we love, and then there’s having pie filling-packed crepes for breakfast. In a crepe, it feels more like breakfast anyway. And we might just love it more.
This recipe takes inspiration from the classic pie filling but makes it healthier by sticking to the good stuff, like apples (duh), raisins, cinnamon, and walnuts.
Pro tip: Make the crepes in advance and store them in the fridge. Then, when hunger strikes, all you’ll need to do is heat them up and stuff them. Because who wants to make stuff first thing in the morning?
(OK, you might want to — so here are some quick breakfast recipes to get you going.)
7. Whole-wheat vegan crepes with apricots and ginger
While the classic crepe add-ins are all kinds of awesome (we’ve almost never said no to Nutella), sometimes you just want something different. This vegan recipe goes for apricots as the fruit of a choice and a ginger syrup as its sweet, sticky topping.
To help the ingredients bind (since there’s no egg, of course), let the batter sit for up to 2 hours before cooking. We love the earthiness of the whole-wheat flour and that touch of coconut from none other than coconut oil.
8. Coconut oil crepes
If you’re not nutters for butter, try this coconut oil crepe recipe. These crepes are made with all the usuals — eggs, milk, salt, flour. The only thing different is the oil (which actually makes for a pretty amazing, somewhat flaky texture).
To get these right, make sure all the ingredients are at room temperature before you combine them. And don’t panic if your batter has clumps — it’s the coconut oil, not spoiled milk (and it’ll melt in the pan).
9. Gluten-free keto crepes with almond flour
As Paleo, gluten-free, and delicious as can be, these crepes are for all foodivores. And they have a low carb count, so even folks who are limiting their carbs can dig in.
Made with almond flour, ghee, sea salt, and a gummy-bear-esque secret ingredient, these crepes can become savory or sweet on a whim.
Those with a sweet tooth can add vanilla extract and top with fresh berries and nut butter. On the savory side, you can fill these crepes with bacon, chives, and a handful of cheese. Or, you know, whatever the heck you want.
10. Poppy seed lemon crepes with blueberry cream cheese filling
This recipe takes crepes to a new level, producing a delicious blueberry and cream cheese filling on top of a tart yet sweet lemon poppy seed crepe.
This filling is more dessert-like, so we like to dial back the sugar and increase the protein by using Greek yogurt instead of cream cheese and skipping the powdered sugar.
To get that beloved lemon poppyseed flavor bursting through like crepe-uscular rays, simply add lemon zest and poppy seeds to the crepe batter.
When you feel super fancy and want crepes for dinner.
11. Easy crepes, eggs Benedict-style
Though we do a love a good English muffin, these folded crepes make the perfect base for the ham, hollandaise, and infamous poached eggs that make eggs Benedict so darn good.
Both poached eggs and crepes have a reputation for being tricky, but this recipe provides the perfect tips to get them just right. (Psst… one of them involves vinegar. “WHAT. ” we hear you cry. Just eat your crepes and be happy.)
We’ve got our own tricks for nailing poached eggs.
12. Chicken Florentine crepes
Crepes meet enchiladas meet dinner heaven. This low carb, keto-friendly crepe dish is all kinds of fancy and healthy.
They’re filled with shredded rotisserie chicken, cream cheese, Parmesan cheese, and still more cheese (HOORAY! CHEESE!). It’s recipes like this that make eating low carb so freakin’ easy — or, well, easier.
But it’s not just about the fats. These crepes are also filled with spinach, mushrooms, onions, and garlic, ensuring you get plenty of veggies. Is there anything this concoction doesn’t have? Only Nutella, it would seem.
This is a very pizzazz-y way to do chicken. Here are five even more pizzazz-y ways.
13. Chickpea flour crepes
Vegan and gluten-free? Sign us up. These crepes skip the tradition and instead call for combining garbanzo bean flour, water, salt, and garlic powder for the batter.
Crammed with avocado, carrots, hummus, and lettuce and topped with a homemade hemp ranch dressing, they may just be the perfect lunch.
For extra protein, add crumbled tofu. Job done.
14. Easy crepes with chicken and cheese
The key to unbreakable crepes is making a batter that’s nearly as thick as sour cream. With this recipe, you can achieve just that by whisking together eggs, salt, and sugar and gradually adding the milk and flour.
The next trick is using a pan that’s the size of the crepe you want and pouring batter into a layer that’s not too thick. From there, add chicken and cheese — cheddar and mozzarella is a great combo.
Once the cheese is melted, put it in front of yourself for noshing… if you can even wait that long.
Big cheese fan? We like cheese too. Here’s everything you need to know.
15. Savory crepes with turkey, mushroom, and Swiss cheese
This recipe reminds us of one of our favorite panini, brimming with melted Swiss cheese, shredded turkey, sautéed mushrooms, and plenty of herbs and spices. Good heavens.
Instead of plain ol’ bread, however, this recipe uses crepe batter that’s zhuzhed up with parsley, basil, and red pepper flakes, giving it more oomph than your average slice.
Use fresh turkey if you have some on hand (Thanksgiving leftovers, anyone?) or feel free to use store-bought deli slices for a less bulky bite.
16. Easy teff crepes
We’re teff-initely into these savory crepes. Inspired by the spongy Ethiopian bread injera, these crepes are meant to sop up the likes of lentils, stewed meats, and saucy veggies.
These make pretty convincing stand-ins for a fork. Yup, eating with your hands never looked this classy.
It’s super important (and tasty) to know about cuisines from around the world — it’s like learning with your mouth.
17. Savory herb crepes with hollandaise
Hooray for hollandaise, always stepping in to become the hero. The ideal topping for herb-filled crepes, this yolk-based sauce adds the perfect depth of flavor to the ham and arugula filling.
Mix things up by subbing shredded chicken for the ham and spinach for the arugula, or go full veggie with avocado slices and melted cheese. Just don’t skimp on the herbs, which are the small but mighty winners in this dish.
Hollandaise can also boost the hell out of a potato salad.
18. Savory cheese crepes
So long, stuffing. One of the few things better than cheese is cheese in crepe form.
This crepe recipe sticks to the best thing about crepes: the crepes themselves. The batter is extra special, made with loads of shredded cheddar. This results in super-soft, somewhat sharp rolls of cheesy goodness.
If you’re looking to take it up a notch, combine sour cream (or Greek yogurt) and scallions for a savory topping with a touch of extra protein.
19. Chipotle butternut squash crepes with cilantro crema
Sometimes it’s hard to know what to do with butternut squash. While we could certainly eat it simply roasted, we also love finding creative alternatives like these chipotle crepes with cilantro crema.
The crepe batter contains a combo of cornmeal and whole-wheat flour for extra heartiness, and the crema is a mixture of sour cream, heavy cream, and freshly chopped cilantro.
We love the recipe as is, but you can’t go wrong with added protein like black beans.
20. Spinach, artichoke, and brie crepes with sweet honey sauce
Hosted a party and now you’re stuck with tons of leftover brie? What a shame (just kidding!). Instead of eating slice after slice, use the creamy cheese in these spinach and artichoke crepes.
(No offense, plain brie. You’re still delicious. We just need a change sometimes. It’s not you, it’s us.)
The whole-wheat crepes boast garlic, red pepper, fresh spinach, marinated artichoke hearts, and some brie and Parm. A sweet honey sauce tops the whole shebang.
A word of caution: Your guests may come back for round two. So don’t give these to people you don’t like.
Brie is one of the stars of the charcuterie board — learn how to put one together here.
21. Savory crepes with meat, mushroom, and veggie filling
Love samosas? You’ll love this recipe even more. We’ve been talking a lot about French crepes, but did you know they’re all the rage in Ukraine as well?
This festive dish that often appears at weddings skips the sugar and sticks to meat and veggies to make quesadilla-like pockets stuffed to the brim with flavor.
Mayo is used to hold the filling together, but feel free to sub mustard or pesto for added flavor (not that this dish needs it). These savory delights will have you saying “I do” in a heartbeat.
Lemon cheese crepes recipeCredit: TI Media Limited
Nutrition per portion
These simple lemon cheese crepes are perfect as a Pancake Day dessert or sweet breakfast treat.
These tangy lemon cheese crepes are so simple to make and perfect for Pancake Day or as a sweet breakfast treat that you and the kids can enjoy. Using our delicious basic pancake recipe, fill your pancakes with citrus lemon and melt in the mouth cheese. They’re best served warm, so make them and then serve immediately. You could also try this recipe using orange instead of lemon, once you’ve perfected this recipe. This recipe has been triple tested in the Woman’s Weekly kitchen and is sure to be an all-round hit!
What’s more, this delicious crepe only takes minutes to make – so if you want something really indulgent as a dessert treat during the week but don’t have time to make something fancy in the evenings after a long go then this delicious recipe is a great one to try. It uses really basic ingredients that you’ve probably already got in your store cupboard, so there’s no need to make a trip to the shops specially either. With marscapone, lemon and lemon curd, the flavour that comes out in this dish is just like a modern pancake twist on a cheesecake – so it’s a great one to try for any cheesecake lovers in the house. What’s more, this recipe serves four and is ready in just 20 minutes, so it’s great to fill up the whole family!
Gemma’s Pro Chef Tips For Making Crepes
- Get creative! I’ve suggested a few ways to enjoy them, but, really, drizzle any sweet sauce you like and pair with your favorite fruit.
- You can use the batter right away, but since there is no leavening, it will keep well for up to one day. If you want to use it later, store the batter in an airtight container in the refrigerator.
- Keep your pan on medium-low heat for the easiest cooking. If it is too hot, the crepes will get too crispy.
- This recipe is easily doubled (or tripled) if you need more than 6.