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4.59 from 17 votes

Cream Cheese Lemonade Blackberry Crepes

Course: Breakfast, Brunch, Crepes, Desserts
Calories:
Author: Terri

Ingredients

Crepes

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

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