Mother’s Day Recipe : Lemon Cream filled Crepes with Strawberries
Happy early Mother’s Day for all of my faithful followers and other friends that read my blog! I appreciate you guys so much and will show it in giveaways! I’m trying to get some together soon for you guys because I love ya! Really, I do!
So, onto a great recipe…..man oh man is this an awesome recipe for any day of the week, but making it for a Mother’s Day Breakfast in bed would be killer! You would knock it out of the park and get major brownie points for this one! You can’t tell from the picture, but for this breakfast you just make regular crepes and then fill them with this 5 minute lemon cream that is really simple to make. AND THEN, to win them over and impress their socks off, top them off with fresh strawberries! So delicious!
Lemon and strawberries make a great flavor combination but wrapping them all up in a crepe just brings it over the top.
By the way, you have my permission to eat the entire bowl of lemon cream on its own–its that good! YUM.
So, a quick update about us–finally Gordon comes home tonight from his ten day business trip! Hooray! And, we move into our new apartment tomorrow morning! It seems like it has been a long time coming, so we are just thrilled. I’ll have to give you more updates as the weekend progresses or something!
Lemon Cream filled Crepes with Strawberries
yield: 6 large servings
The crepe recipe is found HERE
Lemon Cream Filling:
1 1/2 packages cream cheese, softened (12 ounces)
1 cup cold whipping cream
1 lemon zested
1/2 lemon, juiced
1/2 cup + 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 lb. fresh strawberries, washed and sliced
In a stand mixer, whip cream cheese to soften. With mixer on low, stream in cream. Increase speed and whip 20-30 seconds. Scrape sides of bowl and whip again. Stir in rest of ingredients and whip 2-3 minutes until thick and thoroughly combined. Store in refrigerator until ready to serve. Fill crepes with fresh strawberries and lemon cream.