Tested till perfect Lemon Cheese Crêpes

Lemon Cheese Crêpes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand: 15 minutes
  • Cook time 10 minutes
  • Portion size 8 crepes or 4 servings


  • 2 2eggeggs
  • 3/4 cup 3/4cupmilk
  • 2 tbsp 2tbspbutter, melted
  • 1 pinch 1pinchsalt
  • 1/2 cup 1/2cupall-purpose flour


  • 3/4 cup 3/4cup10% pressed cottage cheese
  • 3 tbsp 3tbspsour cream
  • 2 tsp 2tspgranulated sugar
  • 2 tsp 2tspgrated lemon rind
  • 1 tsp 1tsplemon juice


  • 1/3 cup 1/3cuplemon marmalade or marmalade
  • 2 tbsp 2tbsplemon juice
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, whisk together eggs, milk, 1 tbsp (15 mL) of the butter and salt; whisk in flour. Strain through fine sieve into clean bowl; let stand for 15 minutes.

Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate.

Filling: In food processor, pulse together cottage cheese, sour cream, sugar, lemon rind and lemon juice until smooth. Spread about 2 tbsp (25 mL) over each crêpe; roll up or fold into quarters.

Sauce: In saucepan, melt marmalade with lemon juice over medium heat; drizzle 1 tbsp (15 mL) over 2 crêpes on each plate.

Nutritional Information Per serving: about

cal 295 pro 14g total fat 11g sat. fat 6g
carb 36g fibre 1g chol 119mg sodium 115mg
potassium 168mg

% RDI:

calcium 10 iron 9 vit A 13 vit C 12
folate 29
All rights reserved. TVA Group Inc. 2015