Lemon Cheese Crêpes Lemon Cheese Crêpes

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2010




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 facts Per serving: about

  • Sodium 115 mg
  • Protein 14 g
  • Calories 295.0
  • Total fat 11 g
  • Potassium 168 mg
  • Cholesterol 119 mg
  • Saturated fat 6 g
  • Total carbohydrate 36 g


  • Iron 9.0
  • Folate 29.0
  • Calcium 10.0
  • Vitamin A 13.0
  • Vitamin C 12.0
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Lemon Cheese Crêpes