Never have I ever had a crepe before I went to a Parisian cafe in California! Hubby and I thought we would try something new and it was great. Growing up in Louisiana decades ago, restaurants didn’t serve crepes. So 2013 was our year to get it in with some crepes. I must say I was pleased. So much so I have tried a variety of sweet and savory crepes over the years. This is my latest favorite one: raspberry lemon cream cheese crepes.
My husband and I got a chance to spend sometime without the kids in California. It was amazing. We felt like kids. We stayed out late. Woke up late. Ate whatever we chose. Wonderful-ness. But throughout our daily ventures one place that we really enjoyed stayed with us. At one of the cutest French cafe’s, we had one of the most amazing crepes ever for Breakfast! Banana’s Foster was the name. You can’t go wrong with Banana’s Foster, period! Ever since then my husband and I has been on the lookout for crepes when we travel.
What Do Crepes Tastes Like
Reminiscent of a tortilla, crepes taste very delicate and slightly spongy. There is no leavening agent in the recipe that will make a crepe rise, so it is not fluffy by any means. I hope with this recipe, you will fall in love with crepes just as we have. It simpler than what you may think, and the outcome is oh so sweet!
How to Make a Basic Crepe Batter
Lately when making a basic crepe better, I put all the ingredients in the food processor or blender (minus the melted butter) and mix. Once all the ingredients are blended well, I drizzle in the melted butter.
Traditionally, you want to start with whisking the eggs together. Whisk them good because you want them light and fluffy. Once the eggs are whisked, sift flour into the eggs and whisk. Now you will add the water and milk. You will want to add a little bit of each at a time. Pour a little water, then whisk. Pour a little milk, then whisk. Keep alternating between the two until there is no more of either one.Make sure you are whisking well. Once everything is blended, slowly drizzle in the melted butter and whisk together.
Both methods have worked well for me.
How to Cook Crepes
Your crepe batter should be a bit on the watery side, much thinner than pancake batter. Spray your pan with a bit of oil and allow to heat up. Pour about 1/4 cup of batter into the pan and turn your pan in a circular motion. You will want the batter to completely coat the bottom of the pan. Allow to cook on one side for about 1 minute and then flip. Cook on the opposite side for an additional minute and flip. Place crepe on a plate, assemble, and serve.
Raspberry Lemon Cream Cheese Crepes Recipe
Raspberry Lemon Cream Cheese Crepe Recipe
The tartness of the raspberry and lemon mixed with sweet cream cheese is always a flavor explosion in this delicate crepe recipe
- 3 eggs
- 3/4 cup All Purpose Flour
- 1/2 cup milk
- 1/2 cup water
- 1/2 tsp salt
- 3 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- zest and juice from 1 lemon
- 3/4 cup whipped cream
- 1 cup raspberries
Basic Crepe Recipe Instructions
- Add eggs, flour, milk, water and salt to a blender of food processor and blend.
- When the mixture is well incorporated, drizzle in the melted butter.
- Heat up a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 1-2 minutes or until the bottom is light brown.
- Loosen with a spatula, turn and cook the other side.
- Remove from pan and set on plate.
Lemon Cream Cheese Filling
- Mix cream cheese and powdered sugar until smooth.
- Add lemon zest and juice and mix.
- Fold whipped cream into the lemon cream cheese filling mixture until smooth.
- It is now ready to serve!
Spread a heaping tablespoon into the center of the crepe. Place raspberries on top and fold together by folind one side over the raspberries and topping it with the other side.
Serve and Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 548Total Fat: 35gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 231mgSodium: 646mgCarbohydrates: 47gFiber: 3gSugar: 21gProtein: 13g
Crepes for Breakfast or Lunch?
I do hope that you will enjoy making and eating these raspberry lemon cream cheese crepes. Do you eat crepes for breakfast? I have had them for lunch before. Here is one of my favorite breakfast recipes or you can check out my IG feed for everyday inspiration!
Amanda KerrMarch 4, 2020 at 9:16 pm
WOW! These looks amazing! Thanks for posting, I will make sure I try them.
Christy IreneMarch 5, 2020 at 4:15 pm
Thank you so much for stopping by. I do hope that you enjoy it! ❤️
Katrina AdamsApril 27, 2020 at 12:00 pm
Christy these crepes look amazing and I can’t wait to try the recipe!!
JazzApril 30, 2020 at 6:15 pm
These crepes turned out so elegant!