Cream Cheese Lemonade Blackberry Crepes

If you’re looking to impress your family and friends with a delicious and visually stunning brunch dish, look no further than these Cream Cheese Lemonade Blackberry Crepes. This recipe combines the tangy sweetness of blackberries with a zesty lemon cream cheese filling, all wrapped in delicate, homemade crepes. Perfect for a weekend treat or a special occasion, these crepes are sure to become a favorite.

Ingredients

For the Crepes:

• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• 2 cups milk
• 1 cup flour
• 1 tablespoon butter, melted

For the Cream Cheese Lemonade Filling:

• 2 packages (8 oz each) cream cheese
• 1 box (3.4 oz) lemon instant pudding and pie filling
• ¾ cup lemonade concentrate
• 1 can (5 oz) evaporated milk

For the Blackberry Filling:

• 4 cups blackberries
• ½ cup sugar
• 3 tablespoons lemon juice
• 7 tablespoons water, divided
• 3 teaspoons corn starch

Instructions

Cooking the Crepes:

1. Prepare the Batter:
   • In a medium mixing bowl, whisk the eggs.
   • Add the sugar, vanilla, cinnamon, salt, milk, flour, and melted butter.
   • Beat on medium speed until well blended and smooth.
2. Cook the Crepes:
   • Heat a crepe pan or a non-stick skillet over medium heat.
   • Once hot, spray with non-stick cooking spray or lightly butter the pan.
   • Pour ½ cup of the batter into the pan, rotating it to cover the bottom evenly.
   • Cook for approximately 1-2 minutes or until the edges start to brown.
   • Flip and cook for an additional minute.
   • Remove and set aside. Repeat until all the batter is used.

Making the Cream Cheese Lemonade Filling:

1. In a mixing bowl, beat the cream cheese for 3 minutes until light and fluffy.
2. Add the lemonade concentrate and beat for another minute. Set aside.
3. In a separate bowl, mix the lemon pudding and evaporated milk. Beat for 2 minutes until thickened.
4. Combine the pudding mixture with the cream cheese mixture, and beat for an additional minute.
5. Refrigerate until ready to use.

Preparing the Blackberry Filling:

1. In a saucepan, combine the blackberries, sugar, lemon juice, and 4 tablespoons of water.
2. Bring to a boil over medium heat, stirring occasionally.
3. In a small bowl, mix the remaining 3 tablespoons of water with the cornstarch until smooth.
4. Add the cornstarch mixture to the saucepan.
5. Continue cooking until the mixture thickens, mashing the blackberries slightly as they cook.

Assembling the Crepes:

1. Lay a crepe flat on a plate.
2. Spread a thin layer of the cream cheese lemonade filling over the crepe.
3. Add a layer of the blackberry filling.
4. Roll the crepe gently and place it seam-side down on the plate.
5. Sprinkle with powdered sugar if desired.
6. Repeat with the remaining crepes and fillings.

Serving Suggestions

These crepes are best served immediately, while the fillings are still fresh and the crepes are warm. They make a delightful addition to any brunch menu, paired with a cup of coffee or a refreshing glass of lemonade.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 350 kcal per serving

Enjoy these delightful crepes and watch as your guests marvel at the beautiful presentation and delicious flavors. Happy cooking!

Cream Cheese Lemonade Blackberry Crepes

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• Author: Dulcia

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Description

These Cream Cheese Lemonade Blackberry Crepes combine the zesty punch of lemonade-infused cream cheese with the natural sweetness of ripe blackberries, all wrapped in a light, fluffy crepe. Perfect for brunch or a sweet treat, these crepes are a delightful twist on a classic dessert, offering a harmonious blend of tangy and sweet flavors that tantalize the taste buds.

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Ingredients

Scale 1x2x3x

Crepes:

2 eggs
2 Tbs sugar
1 tsp vanilla
¼ tsp cinnamon
1/8 tsp salt
2 cups milk
1 cup flour
1 Tbs butter, melted
Cream Cheese Lemonade Filling:

2 8 oz packages cream cheese
1 3.4 oz box lemon instant pudding and pie filling
¾ cup lemonade concentrate
1 5 oz can evaporated milk
Blackberry Filling:

4 cups blackberries
½ cup sugar
3 Tbs lemon juice
7 Tbs water, divided
3 tsp corn starch

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Instructions

Cooking the Crepes:

In a medium mixing bowl, whisk eggs.
Add remaining ingredients and beat on medium speed until well blended.
Heat crepe pan over medium heat. Once hot, spray with non-stick cooking spray or add a small amount of butter.
Pour ½ cup of mixture into pan and rotate to cover the bottom.
Cook approximately 1-2 minutes or until edges start to brown. Flip and cook for an additional minute.
Cream Cheese Lemonade Filling:

Beat cream cheese for 3 minutes in a mixing bowl.
Add lemonade concentrate and beat for another minute. Set aside.
In another bowl, mix lemon pudding and evaporated milk, beat for 2 minutes until thick.
Combine with cream cheese mixture and beat for a minute. Refrigerate until use.
Blackberry Filling:

Combine blackberries, sugar, lemon juice, and 4 tablespoons water in a saucepan and bring to a boil.
Mix 3 tablespoons of water with cornstarch, then add to blackberries.
Continue cooking until thickened, mashing blackberries slightly.
To Assemble:

Spread a thin layer of lemonade filling, then blackberry filling over each crepe.
Roll crepes, sprinkle with powdered sugar, and enjoy!