Lemon Cream Crepes with Fresh Nectarines

These crepes are light, heavenly, and perfect for any occasion, be it brunch, dessert, or an elaborate midnight snack! They are basically sunshine on a plate. I used fresh nectarine slices for this recipe (aren’t they pretty?!), but I can’t wait to try them with summer berries. So if you’re looking for a crowd pleasing, sort-of-fancy dish, look no further. I would love to hear about the different fruit combinations you try!


Lemon Cream Crepes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Decadent crepes stuffed with lemon curd, fresh fruit, and a zesty cream filling

Credit: sprinklesandsuch.com


    For the crepes
  • 2 2/3 c milk, room temp
  • 4 eggs, room temp
  • 2 c flour, sifted
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1/4 c melted butter, cooled to room temp
  • For the lemon cream
  • 1 c ricotta cheese
  • 2 Tbsp sugar
  • Zest and juice of 1 lemon
  • For the whipped cream
  • 1 1/2 c heavy cream
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • Additional ingredients
  • Lemon curd
  • Fresh fruit (I used sliced nectarines)


  1. To make the crepes, whisk milk, eggs, and butter together until smooth, then add in the sifted flour, sugar, and salt. Whisk out any lumps, then chill the batter for 1-2 hours. Cook crepes over medium heat by coating a greased frying pan with about 1/3 cup of batter and flipping once. Set aside to cool.
  2. To make the lemon cream filling, stir together ricotta, sugar, lemon zest, and juice until combined, and chill.
  3. To make fresh whipped cream, beat cream on high speed until it forms stiff peaks, then mix in sugar and vanilla, and chill.
  4. To assemble, layer lemon curd, lemon cream filling, whipped cream, and fresh fruit on each crepe and fold or roll. Garnish with some extra whipped cream and lemon zest if desired. Enjoy!


2 thoughts on “Lemon Cream Crepes with Fresh Nectarines

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