Description
A delightful stack of thin crepes layered with a rich lemon cheesecake filling, topped with a tangy lemon glaze and fresh berries. Perfect for brunch or dessert.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 1/2 cup lemon curd (store-bought or homemade)
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Extra powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Make the crepes: In a blender, combine flour, granulated sugar, salt, eggs, milk, melted butter, and vanilla. Blend until smooth. Refrigerate for 30 minutes.
- Heat a non-stick skillet over medium heat. Lightly butter the pan. Pour about 1/4 cup of crepe batter, swirling to coat evenly. Cook for 1-2 minutes per side until golden. Repeat with remaining batter. Stack crepes on a plate.
- Make the filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice and zest, mix well. In separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture.
- Assemble the stack: Place one crepe on a serving plate. Spread a thin layer of lemon cheesecake filling. Repeat layers, using about 1-2 tablespoons filling per crepe, stacking 8-10 crepes.
- Top with lemon curd, spreading evenly. Refrigerate for at least 1 hour to set.
- Before serving, top with fresh berries and dust with powdered sugar. Slice and serve.
Notes
You can customize the seasonings to taste. For extra lemon flavor, add more zest to the filling or garnish with lemon slices. Crepes can be made a day ahead.