Apr 21, 2015, Updated Jan 02, 2018 Time has been flying at some super sonic jet speed and we are almost into the last weeks of April. Which reminds me didn’t we just celebrate New Year?! But I am not complaining because my parents and brothers are visiting us from India in May end and I just can’t wait! So yeah end of April means closer to May means mom and dad will be here soon, yay! This also reminds me that Mother’s Day is just around the corner and I wish she was here like 2 weeks before. I would have got to celebrate the day with her and make her some of these lemon crepes! It’s an irony that I didn’t know how to cook when I was not married and stayed with my parents and now that I do I am thousands of miles away from them. But I can’t wait for them to be here, I am going to cook up a storm for sure!
You guys! I am so excited to share this recipe today. I was not supposed to share this today but because I was so excited I couldn’t wait any longer and so here it is. But do you blame me? I mean how could I have not shared this gorgeousness as soon as possible, I just had to! Meet my new obsession Lemon Crepes filled with a delicious lemon whipped cream cheese frosting and topped with blackberry sauce. Did that just make your mouth water?
Crepes are one of my favorite things to eat when we got out for brunch. I have been meaning to make crepes for a while now but it just kept getting delayed because weekends have recently been crazy busy. When I eat crepes outside, I usually go for the ones stuffed with nutella. Mmm so good! But this time around I wanted to change things a bit and so I made these lemon crepes with blackberry sauce. Lemon and berries are in abundance right now and so it only made sense for me to combine the two. These crepes had just the right amount of lemon flavor. I added some lemon flavor in both my batter and the filling and the result was a super indulgent brunch which we both enjoyed. Hubby said he feels like he’s eating this in a cafe in Paris 😉 Seriously this is such an elegant dish that when you eat it you actually feel like sitting in a fancy cafe.
Talking about the crepe batter. If you have not made crepe before then you must know that the batter is supposed to really thin. If you pour your batter into the center of the pan and swirl it around the batter should move around easily on it’s own. If it doesn’t add more water or milk. However be careful not to make the batter too thin, then the crepes will tear away as you flip them. So yeah it does take some practice but once you get it, it’s pretty simple. I think the batter for crepes is probably the simplest to make because all you have to do is mix everything together in a blender! YES I love it when I can make batter in a blender.
So there’s some good news and some bad news. The good news is that these lemon crepes are delicious and you will love these! The bad news is that I don’t have step by step pictures for this recipe. So sorry guys, I got busy fixing something in my kitchen and forgot to click step photos, I really feel bad about it. But I promise I will update this post as soon as I make these crepes again and rest assured that will be soon enough! In the meanwhile check my earlier crepe recipe for some step by step pictures! And now go make these gorgeous lemon crepes for your mom on Mother’s Day and her day even more special! Besides who doesn’t like dessert for breakfast?!
- I used white whole wheat flour in this recipe just to include more grains, you can use all purpose flour in place.
- You can make the batter in advance a night before. Cover and refrigerate and use in the morning to make crepes. *Eggless verion: Yes I know a lot of you ask me for eggless version of my recipes. So for that, skip the eggs and add extra 2-3 tablespoons milk and 2-3 tablespoons water. Now this is an approximate since I haven’t tried an eggless version. So play around with the batter till it’s thin pouring consistency but remember not to dilute it too much either. Lemon Crepes with Blackberry Sauce
title: “Lemon Crepes With Blackberry Sauce " ShowToc: true date: “2024-10-01” author: “Robert Swilling”
Apr 21, 2015, Updated Jan 02, 2018 Time has been flying at some super sonic jet speed and we are almost into the last weeks of April. Which reminds me didn’t we just celebrate New Year?! But I am not complaining because my parents and brothers are visiting us from India in May end and I just can’t wait! So yeah end of April means closer to May means mom and dad will be here soon, yay! This also reminds me that Mother’s Day is just around the corner and I wish she was here like 2 weeks before. I would have got to celebrate the day with her and make her some of these lemon crepes! It’s an irony that I didn’t know how to cook when I was not married and stayed with my parents and now that I do I am thousands of miles away from them. But I can’t wait for them to be here, I am going to cook up a storm for sure!
You guys! I am so excited to share this recipe today. I was not supposed to share this today but because I was so excited I couldn’t wait any longer and so here it is. But do you blame me? I mean how could I have not shared this gorgeousness as soon as possible, I just had to! Meet my new obsession Lemon Crepes filled with a delicious lemon whipped cream cheese frosting and topped with blackberry sauce. Did that just make your mouth water?
Crepes are one of my favorite things to eat when we got out for brunch. I have been meaning to make crepes for a while now but it just kept getting delayed because weekends have recently been crazy busy. When I eat crepes outside, I usually go for the ones stuffed with nutella. Mmm so good! But this time around I wanted to change things a bit and so I made these lemon crepes with blackberry sauce. Lemon and berries are in abundance right now and so it only made sense for me to combine the two. These crepes had just the right amount of lemon flavor. I added some lemon flavor in both my batter and the filling and the result was a super indulgent brunch which we both enjoyed. Hubby said he feels like he’s eating this in a cafe in Paris 😉 Seriously this is such an elegant dish that when you eat it you actually feel like sitting in a fancy cafe.
Talking about the crepe batter. If you have not made crepe before then you must know that the batter is supposed to really thin. If you pour your batter into the center of the pan and swirl it around the batter should move around easily on it’s own. If it doesn’t add more water or milk. However be careful not to make the batter too thin, then the crepes will tear away as you flip them. So yeah it does take some practice but once you get it, it’s pretty simple. I think the batter for crepes is probably the simplest to make because all you have to do is mix everything together in a blender! YES I love it when I can make batter in a blender.
So there’s some good news and some bad news. The good news is that these lemon crepes are delicious and you will love these! The bad news is that I don’t have step by step pictures for this recipe. So sorry guys, I got busy fixing something in my kitchen and forgot to click step photos, I really feel bad about it. But I promise I will update this post as soon as I make these crepes again and rest assured that will be soon enough! In the meanwhile check my earlier crepe recipe for some step by step pictures! And now go make these gorgeous lemon crepes for your mom on Mother’s Day and her day even more special! Besides who doesn’t like dessert for breakfast?!
- I used white whole wheat flour in this recipe just to include more grains, you can use all purpose flour in place.
- You can make the batter in advance a night before. Cover and refrigerate and use in the morning to make crepes. *Eggless verion: Yes I know a lot of you ask me for eggless version of my recipes. So for that, skip the eggs and add extra 2-3 tablespoons milk and 2-3 tablespoons water. Now this is an approximate since I haven’t tried an eggless version. So play around with the batter till it’s thin pouring consistency but remember not to dilute it too much either. Lemon Crepes with Blackberry Sauce
