- Ingredients:<\/a>
- Ingredients for the Crepe Batter<\/a><\/li>
- Ingredients for the Filling<\/a><\/li>
- Toppings<\/a><\/li><\/ul><\/li>
- Why I Love These Ingredients<\/a><\/li>
- Making the Batter<\/a><\/li>
- Making the Filling<\/a><\/li>
- Cooking the Crepes<\/a><\/li>
- Assembling the Crepes<\/a><\/li>
- Adding the Toppings<\/a><\/li>
- Serving Time<\/a><\/li>
- Leftovers<\/a><\/li>
- My Tips<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
Ingredients:<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nIngredients for the Crepe Batter<\/strong><\/h3>\n\n\n\n
1 cup all-purpose flour
1 cup milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1\/4 teaspoon salt
A few drops of yellow gel food coloring (about 4 or 5)<\/p>\n\n\n\nIngredients for the Filling<\/strong><\/h3>\n\n\n\n
8 oz cream cheese, softened
1\/2 cup powdered sugar
1 tablespoon lemon zest (from one big lemon)
2 tablespoons fresh lemon juice
1\/4 cup heavy cream<\/p>\n\n\n\nToppings<\/strong><\/h3>\n\n\n\n
1 cup whipped cream
1\/4 cup candied lemon zest
Fresh lemon slices if you feel fancy<\/p>\n\n\n\nWhy I Love These Ingredients<\/strong><\/h2>\n\n\n\n
The flour makes the crepes soft but still holds them together. <\/p>\n\n\n\n
Milk keeps the batter smooth and creamy. Eggs make them rich and tender, and the sugar and vanilla give them a gentle sweetness that smells amazing when they hit the pan. <\/p>\n\n\n\n
That little bit of butter adds flavor and keeps them from sticking, and the yellow food coloring just makes them pop. <\/p>\n\n\n\n
For the filling, cream cheese gives you that creamy, tangy base, and when you mix in lemon zest and juice, it turns into this bright, fresh flavor that cuts through the sweetness perfectly. <\/p>\n\n\n\n
The whipped cream and candied lemon zest on top make them look all fancy, like something you\u2019d order at a cute brunch caf\u00e9.<\/p>\n\n\n\n
Making the Batter<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nI grab a big bowl and whisk together the flour, milk, eggs, sugar, melted butter, vanilla, and salt until it\u2019s totally smooth. <\/p>\n\n\n\n
Sometimes I just toss everything into the blender if I\u2019m feeling lazy. <\/p>\n\n\n\n
Once it\u2019s smooth, I drop in a few dots of yellow food coloring until it turns into that perfect sunny color. <\/p>\n\n\n\n
I let it chill in the fridge for about 10 minutes so the crepes come out soft and easy to flip.<\/p>\n\n\n\n
Making the Filling<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nWhile the batter rests, I zest and juice a lemon. <\/p>\n\n\n\n
Then I beat the cream cheese with powdered sugar until it\u2019s creamy. <\/p>\n\n\n\n
I add the lemon zest, juice, and heavy cream, and keep mixing until it turns all light and fluffy. <\/p>\n\n\n\n
The smell of lemon at this point just fills the whole kitchen, and it instantly feels like Christmas morning.<\/p>\n\n\n\n
Cooking the Crepes<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nI heat a non-stick skillet over medium heat and swipe a tiny bit of butter around it. <\/p>\n\n\n\n
When it\u2019s hot, I pour in about a quarter cup of the batter, swirling the pan around to spread it nice and thin. <\/p>\n\n\n\n
I cook it for a minute or two until the edges start to lift, then flip it gently. <\/p>\n\n\n\n
Once the other side gets a little golden, I slide it off and keep stacking them on a plate. <\/p>\n\n\n\n
You\u2019ll get around eight crepes if you don\u2019t eat one straight out of the pan like I usually do.<\/p>\n\n\n\n
Assembling the Crepes<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nI take a crepe, spread a couple of spoonfuls of the lemon cream filling on it, then fold it in half, and in half again, so it makes a cute little triangle. <\/p>\n\n\n\n
Sometimes I roll them instead, depending on how fancy I want them to look.<\/p>\n\n\n\n
I do that for the rest, and by then they already look like sunshine on a plate.<\/p>\n\n\n\n
Adding the Toppings<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nI top each crepe with a big spoonful of whipped cream, then sprinkle on candied lemon zest. It adds this sweet, chewy crunch that\u2019s just perfect. <\/p>\n\n\n\n
If I\u2019m feeling extra, I stick a few thin lemon slices on top. It looks so pretty and smells like a dream.<\/p>\n\n\n\n
Serving Time<\/strong><\/h2>\n\n\n\n
I love serving them warm, straight off the skillet. The filling melts a little, and the lemon scent makes the whole room feel cozy. <\/p>\n\n\n\n
These are perfect for Christmas brunch or just when you want to treat yourself to something bright and happy. <\/p>\n\n\n\n
Sometimes I dust a bit of powdered sugar or drizzle a little honey on top, and wow, it\u2019s next-level good. <\/p>\n\n\n\n
I usually pair it with a hot chamomile tea or even sparkling lemonade if I\u2019m in a festive mood.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
If by some miracle there are leftovers, I keep the crepes and filling in separate airtight containers. <\/p>\n\n\n\n
They stay good in the fridge for about three days. When I reheat the crepes, I just toss them back in a skillet over low heat for about half a minute per side so they stay soft. <\/p>\n\n\n\n
I wouldn\u2019t freeze the filled ones since the cream gets watery, but plain crepes freeze great if you layer parchment between them and stick them in a freezer bag.<\/p>\n\n\n\n
My Tips<\/strong><\/h2>\n\n\n\n
Let the batter rest before cooking, it really makes them softer. <\/p>\n\n\n\n
Add the food coloring slowly until it looks bright enough, but don\u2019t overdo it. <\/p>\n\n\n\n
If the batter feels too thick, I splash in a bit of milk. <\/p>\n\n\n\n
A good non-stick skillet makes your life easier, trust me. <\/p>\n\n\n\n
And if you\u2019re making these for Christmas morning, just make the batter and filling the night before so you can wake up, flip, fill, and eat.<\/p>\n\n\n\n
- Ingredients for the Filling<\/a><\/li>
- Ingredients for the Crepe Batter<\/a><\/li>