Flaky melt-in-your-mouth crepes are stuffed with a tangy lemon cream cheese and topped with a fresh blackberry sauce.---these blackberry lemon cream cheese crepes are a brunch must!
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5 from 1 vote

Blackberry Lemon Cream Cheese Crepes

Flaky melt-in-your-mouth crepes are stuffed with a tangy lemon cream cheese and topped with a fresh blackberry sauce.---these blackberry lemon cream cheese crepes are a brunch must!
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients

Crepes

  • 3/4 cup milk
  • 1/2 cup water
  • 2 large eggs
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1/4 teaspoon salt
  • 1 tablespoon freshly grated lemon zest
  • 1 cup white whole wheat flour

Cream Cheese Filling

  • 6 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract

Blackberry Topping

  • 1 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 1/4 cup coconut sugar (or brown sugar)

Instructions

Crepes

  • In a blender, blend all crepe ingredients until smooth. Refrigerate batter 1 hour. Once batter is chilled, heat a lightly-greased nonstick pan over medium-high heat. Cook crepes by 1/3-cupfuls 1-2 minutes on each side until a light golden-brown, flipping once. Keep warm and set aside.

Cream Cheese Filling

  • In a medium bowl, beat cream cheese, sugar, lemon juice, zest, and vanilla on high speed until smooth and creamy. Set aside.

Blackberry Topping

  • In a small bowl, smash blackberries with lemon juice and sugar. Let stand for 10 minutes or until berries release their juices.
  • To assemble crepes, spread cream cheese filling over half of each crepe and fold into quarters. Serve crepes with blackberry topping spooned on top and serve immediately. Enjoy!