To say my child is child is a foodie is an understatement! One of his favorite foods is crepes. I usually buy the pre-made crepes at HEB found need the fresh produce area. They are quick to heat and fill with whatever filling you have on hand from from simple Nutella to something savory. I tested out this lemon cheesecake filling and we all loved it! It’s not overly sweet, making it great for breakfast. I love that the pudding mix really made it taste like chunks of cheesecake where mixed in. This filling would even be great as a dessert dip for vanilla wafers or graham crackers.

Lemon Cheesecake Crepes
(Adapted from Sugar & Soul)

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1 Large Egg
6 tbsp Milk
¼ cup Water
½ cup Flour
1½ tbsp Butter melted
Butter for cooking

1 cup heavy cream
2 tbsp instant cheesecake pudding mix dry
1/4 cup confectioners’ sugar

1 cup confectioner’s sugar
1 tbsp fresh squeezed lemon juice
1 tsp lemon zest
lemon and extra zest for garnish optional

Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.

Once the batter has set, heat a small pan and add butter.

Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.

Cook for about 30 seconds, then flip and cook for another 10 seconds.

Move them to a flat cutting board to cool and continue until the batter is gone.

Combine all ingredients in a bowl or stand mixer fitted with a paddle attachment and beat until light and fluffy, about 2 to 3 minutes.

Pipe filling down the center of each crepe, rolling the sides up over the filling and plate.

Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.

Garnish with lemon slices and extra lemon zest if desired.

Make the batter up ahead of time and keep it in the fridge until you’re ready to use, up to 48 hours.

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