Lemon Cheesecake Crepes

  • 1 cup all-purpose flour
  • Pinch salt
  • 2 eggs
  • 3/4 cup milk
  • 3 tablespoons melted butter
  • 3 oz. soft cream cheese
  • 1 oz. goat cheese
  • 1 cup Greek yogurt
  • 6 oz. lemon curd

To make the crepe batter, combine the first 5 ingredients (flour through melted butter) in a bowl and stir vigorously to combine. Allow the batter to rest while you make the filling.

For the filling, whip together the cream cheese, goat cheese, yogurt, and lemon curd until a thick, creamy filling is achieved. Refrigerate the filling while you make the crepes.

To cook the crepes, lightly spray a small nonstick skillet or crepe pan with cooking spray. Heat the pan over medium heat. Carefully pour a few tablespoons of the crepe batter into the center of the pan. Lift the pan and, using your wrist, turn the pan until it is entirely coated with a thin layer of the crepe batter. Cook each side of the crepe for a couple of minutes. When both sides are lightly browned, turn the finished crepe onto a plate and continue with the same procedure until you've used all the crepe batter.

To assemble the crepes, spoon 2-3 generous helpings into the middle of each crepe and carefully fold the two sides over the filling. If desired, place a small dollop of the filling on the top of each plate of crepes and carefully slide a tiny ball of lemon curd into the center of the dollop to make an "egg" decoration.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.