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4.59
from
17
votes
Cream Cheese Lemonade Blackberry Crepes
Course:
Breakfast, Brunch, Crepes, Desserts
Calories:
Author:
Terri
Ingredients
Crepes
2
eggs
2
Tbs
of sugar
1
tsp
vanilla
¼
tsp
cinnamon
⅛
tsp
salt
2
cups
of milk
1
cup
of 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
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, or a medium frying pan, over medium heat.
Once pan is hot, spray with a non stick cooking spray or add a small amount of butter.
Add ½ cup of mixture to pan and rotate from side to side to cover bottom of pan.
Cook approximately 1-2 minutes or until edges start to brown.
Flip over and cook for an additional minute or so.
Cream Cheese Lemonade Filling
In a medium mixing bowl, beat cream cheese for 3 minutes.
Add lemonade concentrate and beat for another minute. Set aside.
In a medium mixing bowl, add lemon pudding mix, and evaporated milk.
Beat for 2 minutes, pudding will be very thick.
Add pudding mixture to cream cheese mixture and beat for a minute. Put in fridge until ready to use.
Blackberry Filling
Add blackberries, sugar, lemon juice, 4 tablespoons water to medium saucepan and bring to a boil.
In a small bowl, mix 3 tablespoons of water with cornstarch.
Pour corn starch mixture into blackberries and continue cooking until thickened.
Smash the blackberries a bit while cooking.
Once blackberries are cooked to desired consistency, remove from heat and let cool.
To Assemble The Crepes
Take one crepe at a time and spread a thin layer of lemonade filling, then blackberry filling, over entire crepe.
Roll each crepe and then sprinkle with powdered sugar and enjoy!
Notes
Crepe recipe from
jocooks.com