Lemon Cheesecake Crepes

For dessert, these Lemon Cheesecake Crepes are tasty and sour. With whipped cream and fresh berries on top, the crepes are light and airy. Inside, there is a creamy lemon cheesecake filling. This is a great breakfast or dessert choice.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/4 cup water
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup lemon juice
• 1 teaspoon lemon extract
• 1 cup whipped cream
• Fresh berries for garnish

Instructions:

Mix the flour, sugar, and salt together in a bowl using a whisk

Put the eggs in a different bowl and beat them

Then add the milk, water, melted butter, vanilla extract, and lemon zest

Combine well

Mix the wet and dry ingredients together slowly while whisking the batter until it is smooth

Take a 10-minute break

You can make the lemon cheesecake filling while the crepe batter rests

Mix powdered sugar, lemon juice, and lemon extract with cream cheese in a bowl until the mixture is smooth and creamy

Toast or crepe pan that doesnt stick should be heated over medium heat

Put a little butter or cooking spray on it to make it smooth

Add a little crepe batter to the hot pan and swirl it around to cover the bottom evenly

For one to two minutes, or until the edges begin to lift, cook

To make the other side, flip the crepe over and cook for another one to two minutes, until its just barely golden

Do it again with the rest of the batter

Put a lot of the lemon cheesecake filling on each crepe, then either fold them in half or roll them up

For dessert, put some whipped cream and fresh berries on top of the Lemon Cheesecake Crepes

Have fun with your tasty Lemon Cheesecake Crepes