Lemon Cream Crêpes with Strawberries

I once tasted lemon pancakes, courtesy of someone I was then traveling with, and fell in love with the combination of sweetness and tartness. From then on, lemon drizzle cakes, lemon tarts, and all things lemony became something I wanted to recreate in my own small way. These lemon cream crêpes are an ode to that summery feeling of pampering yourself while on a beach holiday or stopping by a bakery while on a touristy walk.

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Prep Time: 15 min Cook Time: 10 min Serves: 2

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Ingredients

• Lemons - 2 small or 1 +1/2 large

• Cream cheese - 2 tbsp

• Butter - 4 cubes

• Powdered sugar - 3-4 tbsp

• Salt - 1 pinch

• Strawberries - 3-4 (or more!)

• Milk - 1/2 cup

• Flour - 3/4 cup

• Eggs - 1

Crêpes

1. Add flour, salt, eggs, and milk into a comfortable mixing bowl and whisk

2. Adjust thickness of the batter with water / more milk

3. Throw in a dollop of butter if you're feeling self-idulgent

4. These crêpes aren't sweet as the filling is sweet in itself

5. Pour the batter over a lipped pan / skillet greased with butter on medium flame

6. Grease the sides with butter and flip after 1 minute on each side

7. Stack the crepes on and leave to rest on the side

The Assemble (Lemon Cream Crêpes)

1. Into a small bowl, add cream cheese, powdered sugar, and lemon juice

2. I like to add the zest a little too for that tart bite, but chage as per preference

3. Lay out a crêpe, spread the cream, and fold the lemon cream crêpe into a quarter triangle

4. Repeat with other crêpes and stack onto a plate

5. Slice the strawberries and add onto plate

6. Dust the dish with powdered sugar for feels

Stack up the crepes with plenty of sliced strawberries