I woke up with a craving at 6:00 this morning for..….you guessed it, the taste of something sweet and lemony. Wow, that really is a word, lemony, and not just in my world, thank you very much! {smile}
I don’t know why this lemon craving is so intense. I want to eat anything and everything lemon. If I didn’t know any better, I would think I was pregnant! Whew, good thing I know better {wink}!
Since it’s my cheat day (Yaay!) I’m making lemon crepes with lemon cream cheese filling with my sweet lemon syrup drizzled all over them! Are you drooling yet? Because I am.
Yesterday I went to the store to buy the ingredients to make this lemon lover’s breakfast and while I was waiting in line for the checkout, I saw a lemon and mint gum and I had to use every ounce of my willpower not to buy it. I should have bought it, it just looked so good. I mean lemon and mint gum! That means I could satisfy my craving anytime and anywhere with this little lemon flavored gum, what was I thinking not buying it??? I’m buying it next time I go to the store {chuckle}.
In the meantime, my morning lemon feast of crepes with lemon cream cheese filling covered in lemon syrup should satisfy my craving, at least for a little while.
While it might sound like a lot of lemon to some of you, trust me, it’s not. The lemon essence is light and delicate with each layer and texture enhancing the other, so it’s like a sugary lemon explosion in your mouth!
Ok enough talk, let’s get to making these so my craving can be satisfied because there’s nothing more dangerous than a woman with a craving other than a hungry woman with a craving!
Ingredients for Gluten-free Lemon Crepes
3 eggs
1 and ¼ cups Buttermilk
2 Tablespoons unsalted butter, melted
1 cup sifted all-purpose rice flour blend
2 Tablespoons Myer’s Lemon juice, freshly squeezed
Pinch of Lemon zest
Ingredients for Lemon Cream Cheese Filling
8 ounces Whipped Cream cheese
½ cup powdered sugar
1 Tablespoon lemon zest
2 Tablespoons Myer’s lemon juice, freshly squeezed
½ teaspoon vanilla extract
¼ teaspoon lemon extract
2 Tablespoons plain yogurt
Directions for making Lemon Cream Cheese Filling
Combine whipped cream cheese, lemon zest, lemon juice, vanilla, lemon extract, and yogurt into a large mixing bowl.
Whip with either a hand mixer or stand mixer until all ingredients are combined and mixture is smooth.
*Add powdered sugar in small amounts so the powdered sugar won’t fly out of the bowl and all over your kitchen. It still might, but not as bad as if you added it all at once.*
Once thoroughly mixed, place in refrigerator until crepes are cooked and you’re ready to fill the crepes.
Directions for making Lemon Crepes
Combine eggs, buttermilk, melted butter, rice flour, lemon juice, and lemon zest in a large mixing bowl and beat until smooth.
Spray skillet with non-stick spray and place over medium heat on stove top.
Pour approximately 2 Tablespoons of batter into middle of pan, spreading batter thinly around pan until batter forms a thin circle in the pan.
Cook until edges start to brown, then flip over until cooked.
Remove crepe from pan and place aside on a separate plate.
Once crepes are cooked, take approximately two Tablespoons of lemon crepe filling and place in middle of crepe, spreading a thin line from one side to the other.
Roll crepe up and place on a separate plate. Repeat until all crepes are rolled up with filling inside.
Drizzle with Myers lemon syrup, sprinkle with powdered sugar, and serve.
*Helpful Hints*
- Best if filling is made the night before so flavors can mingle together overnight.
- I used Betty Crocker's all-purpose Gluten-free rice flour blend to make these.
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