Lemon Crepes filled with Lemon Whipped Cream Cheese Filling and topped with Blackberry Sauce is a decadent brunch recipe to whip up this Mother's Day!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 8 crepes
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

Lemon Crepes

  • 1 cup white whole wheat flour or all purpose flour
  • ½ teaspoon lemon extract
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon granulated white sugar
  • ¾ cup + 2 tablespoons milk
  • 3-4 tablespoons water
  • 2 eggs (large)
  • 3 tablespoons unsalted butter (melted)
  • pinch of salt

Lemon Whipped Cream Cheese Filling

  • 1 cup heavy cream
  • 8 oz cream cheese
  • 3-4 tablespoons granulated white sugar
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon extract [pure]

Blackberry Sauce

  • 2 cups blackberries [i used fresh]
  • ½ cup granulated white sugar
  • 1 tablespoon water
  • ¾ tablespoon cornstarch
  • ¾ tablespoon fresh lemon juice

Method

Make the crepe batter

  1. In a blender or food processor, mix together all the ingredients listed under "lemon crepes".
  2. Pulse for a minute till everything is mixed well.
  3. Pour batter into a bowl, cover and refrigerate for 30 minutes. You can even make the batter in the night to save time in the morning.

Make the blackberry sauce

  1. While the crepe batter is in the refrigerator, make the blackberry sauce.
  2. Begin by heating blackberries with 1 tablespoon water and granulated white sugar in a pan on medium heat.
  3. Stir till the sugar melts and dissolves completely, around 2-3 minutes.
  4. In a bowl, mix together fresh lemon juice and cornstarch.
  5. Add the cornstarch liquid to the blackberry sauce and cook for another 3-4 minutes or till the sauce thickens.
  6. Remove from heat and set aside until ready to use.

Make the lemon whipped cream cheese filling

  1. Keep the steel bowl of your stand mixer or any bowl in which you are going to beat the cream along with the whisk attachment in the refrigerator for 15-30 minutes.
  2. Beat cream cheese and heavy cream using the wire whisk attachment of your stand mixer or using your hand mixer.
  3. Once the two start coming together, add in granulated sugar, lemon extract and lemon zest.
  4. Beat till the filling forms semi-firm peaks, be careful not to over-beat.
  5. Cover and place in the refrigerator until ready to use.

Make the lemon crepes

  1. Heat a non-stick pan on medium heat. Spray with non-stick spray.
  2. Once hot, pour 1/4 cup [or 1/3 cup for bigger crepes] of batter in the pan and swirl the pan so that batter gets evenly spread around the pan.
  3. Cook for 45 seconds to 1 minutes and then flip the crepe carefully.
  4. Cook the other side for additional 30-45 seconds.
  5. Remove from heat and repeat till the entire batter is finished.

Serve the crepe

  1. Take one crepe at a time, spoon some of the filling in the center and fold into a quarter or you can fold the crepe into a quarter and place the filling on top.
  2. Top with warm blackberry syrup and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.