Blueberry Lemon Cheesecake Stuffed Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 1 teaspoon lemon extract
• 1 large egg
• 1 cup fresh blueberries
• Powdered sugar for dusting

Steps

1. 1 In a blender, combine flour, eggs, milk, melted butter, and vanilla extract; blend until smooth.
2. 2 Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet, swirling to coat the bottom. Cook until set and lightly browned, then flip and cook the other side.
3. 3 In a bowl, beat cream cheese, sugar, lemon zest, lemon extract, and egg until smooth.
4. 4 Spread a spoonful of cheesecake mixture onto each crepe, leaving a border around the edges.
5. 5 Scatter blueberries over the cheesecake mixture.
6. 6 Fold crepes into quarters.
7. 7 Serve immediately, dusted with powdered sugar.

Equipment

• Blender
• Non-stick skillet
• Mixing bowls

Variations

• Substitute blueberries with raspberries for a raspberry lemon twist.

Substitutions

• For dairy-free: use almond milk and dairy-free cream cheese.

Pairings

• Fresh fruit salad
• A sprinkle of granola

Nutrition

Tips

• Keep crepes warm in a low oven while preparing the rest.
• Use a piping bag for an even spread of cheesecake filling.

Storage

Store in the fridge for up to 2 days. Reheat in a microwave for 20-30 seconds.

Freezing: Freeze uncooked crepes in an airtight container for up to 1 month. Thaw overnight in the fridge and cook as usual.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee.

FAQ