Lemon Crepes with a Whipped cream cheese Filling and a Mixed Berry Compote
These sweet crepes are the best (non-chocolate) I have ever made or had! The crepes have a beautiful lemon flavor filled with a fluffy light whipped cream cheese filling and topped with a delicious mixed berry compote. It is no way over sweet and has such a beautiful balance of all flavors that will leave you wanting more. It is so light, airy, and delicious that makes it a perfect brunch/breakfast or any meal.. no judgement here! You have to try it to believe how good it is!
Happy Baking!
Servings: For about 12-14 crepes
Prep Time: 10 mins
Cooking Time: 1 hour
Chilling time: 1-2 hour
Total Time: 2-3 hours
Ingredients:
Lemon Crepes (eggless check notes)
1 cup flour-140g
3 tbsp sugar
1/2 tsp salt
3/4 cup milk at room temperature
1/4 cup water
2 eggs at room temperature
3 tbsp melted butter
1 tsp vanilla essence
Zest of 1 Lemon- I like to zest it over the batter
Whipped cream cheese filling
1/3 cup sugar
1.5 tsp vanilla essence
3 oz cream cheese at room temperature
1 cup heavy cream
Mixed berry compote
1.5-2 cups mixed berries, strawberries, blueberries, raspberries, and blackberries- for frozen check notes
2-4 tbsp sugar as per sweetness preference
1 tbsp cornstarch
1 tsp vanilla essence
Juice of 1-2 lemons/ 2-3 limes
Directions:
Lemon Crepes-
Whisk together flour, salt, and sugar in a bowl.
Make a well in the middle, and add eggs, milk, and water. Whisk it together till combined.
Add melted butter and mix it.
Zest the lemon over the batter and mix.
Cover the bowl with cling wrap and let it chill in the fridge for 1 hour to overnight.
Mixed berry compote-
In a saucepan, add berries, sugar, corn starch, vanilla essence, and lemon/lime juice and mix it.
Start cooking it over low-medium heat. The berries should start breaking down. It will thicken up as you cook. Keep stirring in intervals. I like to keep the blueberries intact.
Pass a spoon/spatula through the middle, it’s ready once it takes time to join. Let it chill before serving. If you want to remove the seeds just pass it through a sieve.
Whipped cream cheese filling-
In an electric/stand mixer add the room temperature cream cheese, vanilla, and sugar.
Whisk it together, till it’s soft and well combined. Be sure to scrape down the edges of the bowl and whisk again.
Add 2/3rd of the heavy cream and whisk together. Scrape the edges of the bowl and whisk till soft peaks, start to form.
Add the rest of the heavy cream and whisk till soft peaks are formed. Scrape the edges of the bowl in between.
To make the crepes you can use any of these 3 methods. For each, you will need to keep the pan on a low- medium flame. Keep it greased with little butter and makes sure it is warm and starting to sizzle. Give it a whisk every time. Pour about 1/4 cup of batter onto the pan and spread it out. Make sure to work fast so that you can spread it out easily. Once you pour the batter and spread it out, let it cook for 2-3 mins till the bottom side is cooked and starts browning slightly. Flip it over using a spatula and your hand and let the other side cook for 1-2 mins. Flip it over and the crepe is ready. Make sure the bottom side is cooked before flipping so that you do not have raw batter or that it breaks. (sometimes the first crepe doesn’t come out perfect) Check notes for video link.
Rotate the pan circularly using its handle. This is easy (easiest to flip) but gives a thicker crepe
Pour the batter and using a ladle or a cup spread it out in a circular motion- like you would make a dosa. This is easy but gives an uneven crepe but you can spread it out thin.
Use a crepe spreader and rotate it circularly till all the batter is spread out. Make sure you do not lift it in between and only when it’s all spread out and starts cooking. It is not as easy as the other methods because it can 2-3 tries to get used to the circular motion without lifting but gives the thinnest crepes.
Fill the crepe with the whipped cream cheese filling and top with compote and serve.
Notes/Tips:
You can make the compote with whichever berries you like. You can easily make the compote a day before and keep. It lasts well in the fridge for 3-5 days. If need be add some water if it becomes too thick staying the fridge.
I like making the whipped cream 2-3 hours so the flavor sets in and it’s so light and fluffy.
The crepes taste the best fresh so if possible make it fresh and serve.
You can garnish it with white/milk chocolate shavings.
If you do not like cream cheese don’t worry, it is not an overpowering cream cheese flavor. But if you do not like it at all, skip it and just serve with whipped cream but I HIGHLY recommend adding the cream cheese.
Check out this video to see how to spread out crepes.
The Eggless crepes recipe is here. Make these changes:
Use only all-purpose flour , not half all-purpose half whole wheat
Instead of spinach puree use buttermilk. Start with 1/3 cup water and add more if needed.
Add vanilla essence and lemon zest to the recipe and skip the garlic powder and salt.
