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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.


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



  • 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


  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

Crepes with strawberries
Stack up the crepes with plenty of sliced strawberries


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