Have I got a Treat for you!

I don’t know why crepes are so taboo. They are super simple to make and so versatile! They’re basically a thin pancake that you can roll up all sorts of goodness in.  

Enjoy them for breakfast on a lazy weekend morning, or whip them up for dessert anytime.  

I stuffed mine with a fresh lemon crème and juicy strawberries, then dusted them with finely crushed pistachios. The combo is divine!

Zest and juice of 1 lemon.

Makes this creamy mixture extra sweet.

I crushed my pistachios like a caveman, but feel free to purchase them already finely chopped.

I chopped a cup of strawberries and macerated them with sugar until a syrup was achieved.

Once the crepe is done, lay on a flat surface and spread the lemon crème, top with strawberries and dust with the pistachios. It’s like a sweet burrito!

Fold the crepe in on both sides and turn over so the seam side is down.

Top with a bit more lemon crème, strawberries, and pistachios. Finish it all off with a dusting of powdered sugar!

Somebody help me!

Make these for Valentine’s Day or an upcoming weekend. Here is the recipe for ya…

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5 from 1 vote

Lemon Creme Crepes with Strawberries + Pistachios

Course Breakfast, Dessert

Cuisine American, French

Keyword crepes, lemon, Pistachio, strawberry

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6

Calories 374kcal

Author Susan, CA Grown Mom

Ingredients

For the Lemon Crepes

• 1 ½ cups milk
• 1 cup flour
• 2 eggs
• 1 Tablespoon oil
• 2 Tablespoons sugar
• 1 teaspoon vanilla

For the Creme Filling

• 8 ounces cream cheese softened
• 1/2 cup powdered sugar
• zest of 1 lemon
• juice of 1 lemon
• 1 teaspoon vanilla

For the Strawberry Pistachio Topping

• 1 cup strawberries chopped small
• 1 Tablespoon sugar
• 1/8 cup pistachios finely crushed

Instructions

• Place all crepe ingredients in a medium-sized blender, starting with the flour and sugar, and then adding the wet ingredients. Blend on medium speed about five minutes, or until the top of the batter becomes slightly frothy.
• Combine all the filling ingredients in a bowl and set aside
• Add the strawberries and 1 Tablespoon of sugar in another bowl and stir to combine
• Heat a small, shallow pan on medium-low and grease with butter. Slowly pour batter into pan until the bottom of the pan is covered in a thin layer of batter. Let cook for two minutes, or until the bottom is a light brown. Flip the crepe and let the other side cook for another two minutes.
• Place a crepe on a flat surface and add about a 1/3 cup of filling and spread. Top with strawberries and dust with pistachios. Fold in sides and turn over so the seam is down.
• Top with additional creme, strawberries and pistachios. Dust with powdered sugar and serve!

Notes

Feel free to get creative with your seasonal fillings! Strawberries are in season year round in California, but this base recipe lends itself to all sorts of seasonal fillings – think blackberries, peaches, even apples!

Nutrition

Calories: 374kcal | Carbohydrates: 40g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 164mg | Potassium: 249mg | Fiber: 1g | Sugar: 22g | Vitamin A: 699IU | Vitamin C: 14mg | Calcium: 130mg | Iron: 1mg