Lemon Sugar Crepes with Whipped Cream Cheese
Ingredients
Crepes
-
2
large
eggs
-
1
cup
milk
-
1
cup
white whole wheat flour or whole wheat pastry flour or regular flour
-
3
tablespoons
butter, melted
-
1
teaspoon
vanilla
-
¼
teaspoon
salt
-
½
cup
water
-
warm
honey for serving
Lemon Sugar
-
1
cup
granulated sugar
-
zest of 2
lemons
Whipped Cream Cheese
-
8
ounces
Philadelphia Cream Cheese
-
1
cup
heavy whipping cream
-
2
tablespoons
honey
-
1
teaspoon
vanilla extract
Instructions
- Combine all crepe ingredients in a blender and pulse until well mixed.
- Refrigerate the batter for about 30 minutes.
- Prepare the whipped cream cheese by beating cream cheese and heavy cream until soft peaks form, then mix in honey and vanilla.
- Make the lemon sugar by blending ¾ cup of sugar with lemon zest until fine, then stir in the remaining sugar.
- Heat a non-stick pan and add butter or cooking spray.
- Pour 1/3 cup of batter into the pan, swirl to spread, cook for 30 seconds, flip, and cook for another 10 seconds.
- Repeat until all batter is used, making about 10 crepes.
- To serve, spread whipped cream cheese in a warm crepe, dust with lemon sugar, drizzle with honey, and serve with berries.
Nutrition Facts (estimated)
Servings
10 crepes
Calories
449
Total fat
26g
Total carbohydrates
42g
Total protein
6g
Sodium
300mg
Cholesterol
80mg
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