Lemon Cream Crepes

Prep: 10 minutes; Chill: 2 hours; Cook: 13 minutes.


Makes 4 servings (serving size: 3 filled crepes)

Nutritional Information

Calories 357
Fat 10 g
Satfat 2 g
Monofat 2 g
Polyfat 5 g
Protein 17 g
Carbohydrate 48 g
Fiber 1 g
Cholesterol 59 mg
Iron 2 mg
Sodium 460 mg
Calcium 137 mg


1 cup 1% low-fat milk
1/4 cup water
1 cup all-purpose flour
1 large egg
2 tablespoons safflower or light olive oil (such as Bertolli Extra Light)
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Vegetable cooking spray
1 1/2 cups 1% low-fat cottage cheese
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 tablespoons fresh lemon juice
1/4 teaspoon grated lemon zest, plus more for garnish
1 tablespoon powdered sugar for dusting


1. For batter, place first 8 ingredients (through salt) in blender; process 1 minute until smooth. Scrape down sides of blender with a spatula, and process 5 more seconds. Transfer to a bowl; cover and refrigerate at least 2 hours or overnight.

2. Lightly coat an 8-inch nonstick skillet with cooking spray. Heat skillet over medium heat until almost hot. Immediately remove pan from heat, and pour 1/4 cup batter into center of pan. Tilt and swirl pan so batter covers the bottom in a thin, even layer. Pour extra batter back into bowl. Place pan back on heat, and cook 45 seconds or until set in the center and slightly browned around the edges.

3. Run spatula around rim of crepe, then flip and cook 20 seconds or until set. Slide crepe onto a plate, and repeat with remaining batter, spraying skillet with oil after every third crepe and stacking them as you go. (Keep warm by covering plate with a large bowl. Crepes can be made ahead, covered, and refrigerated for 2 days or frozen up to 6 months.)

4. For filling, purée cottage cheese in food processor until smooth. Transfer to bowl; stir in sugar, vanilla, and lemon juice and zest. Use a generous tablespoon of filling per crepe. Spoon filling along bottom of crepe 1 inch from edge. Roll up. Garnish with additional zest; dust with powdered sugar just before serving.

Sandra Gluck,


May 2009
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