Monday, May 9, 2011

Lemon Strawberry Crepe Cake

Basic Crepe Recipe
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Strawberry Syrup
1lb strawberries diced
3/4 Cup Sugar (I used Splenda)

Combine and put in the fridge half a day to get all the juice from the berries and make the syrup.

1 cube cream cheese ( I used fat free)
1/2 Cup sugar
1T Lemon Juice

For the lemon cream cheese filling I took one softened brick of cream cheese, juice of half of a lemon, and about 1/2 c. of white sugar...

For the Crepes mix together all the wet ingredients in one bowl and all the dry ingredients in another bowl the blend together to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

You will need about 20-25 crepes for the recipe we almost tripled the crepe batter mix to get enough.

Spread the cream cheese filling between every 2-3 crepes. When you have your whole stack of crepes with the filling inside place the strawberries around and on top the pile.

Top with powdered sugar and whip cream.



  1. Yum!! I'm doing a link party and would love it if you'd link up one of your delicious looking treats!

  2. What an elegant and delicious looking dessert. I wish I could have a piece (or 2) now! Thanks for coming by to share your recipe at These Chicks Cooked Recipe Spotlight. Have a great weekend!


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