Lemon-Berry Crepes

The Dairy Good Cookbook

All the steps to make this elegant dessert can be done a day ahead. The crepes, lemon sauce, and cream cheese–yogurt filling can be made and refrigerated. Assembling the desserts is as simple as filling the crepes, drizzling with sauce, and topping with fresh berries. This recipe comes from The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. More than just a cookbook, it's a way for each of us to learn where our food comes from and the dairy farm families around the nation that make milk, cheese, butter, yogurt, and all our other favorite dairy foods possible. From sharing stories about individual farmers and the family stories behind their recipes to better understanding America’s most common cow breeds, The Dairy Good Cookbook provides a unique perspective into the life of a modern dairy farm. Stay tuned for more great recipes from The Dairy Good Cookbook this month as we celebrate June Dairy Month.
30 min Prep Time
10 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Servings: 6 servings

Servings: 6 servings


  • For the Browned Butter Crepes:

  • 2 tablespoons unsalted butter, plus more for the pan
  • 2 large eggs
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 6 tablespoons cornstarch
  • 1/4 teaspoon vanilla extract
  • For the Lemon-Berry Sauce:

  • 1 tablespoon unsalted butter
  • 1 cup sugar
  • 1 tablespoon lemon zest (from
  • 1 large lemon)
  • 6 tablespoons fresh lemon juice (from 2 lemons)
  • 1 large egg
  • ¼ cup heavy cream
  • 8 ounces strawberry-flavored cream cheese, at room temperature
  • 1 cup plain yogurt
  • 12 Browned Butter Crepes (see page 183)
  • 4 cups assorted fresh berries, such as blueberries, raspberries, and sliced strawberries


For the Browned Butter Crepes:

Step 1

For crepe batter, melt the 2 tablespoons butter in a small saucepan over medium heat until light bronw. Immediately remove from heat. Skim off solids; set aside.

Step 2

Combine the eggs, milk, and 1/2 cup water in a blender and blend on medium speed until smooth. Add the flour, cornstarch, and salt. Add the browned butter and vanilla extract. Blend until smooth. Refrigerate the batter for 30 minutes.

Step 3

Melt a pat of butter in a 6-inch nonstick skillet over medium heat. Pour a scant 1/4 cup batter into the skillet, tilting the skillet so the batter covers the bottom in a thin layer. Cook until the crepe is lightly browned, about 1 1/2 minutes. Loosen a corner of the crepe, turn over, and cook until very lightly browned, another 15 seconds. Transfer to a plate. Continue cooking crepes, stacking until there are at least 12, adding more butter to the pan as necessary. Cool to room temperature.

For the Lemon-Berry sauce:

Step 4

Melt the butter in a medium saucepan over medium-low heat. Remove from the heat and whisk in the sugar, lemon zest, and lemon juice. Add the egg and whisk until smooth.

Step 5

Return the saucepan to medium-low heat and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. (Do not boil or the eggs will scramble.) Remove from the heat. Whisk in the cream and set aside to cool.

Step 6

Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.

Step 7

To serve, spread about 2 ½ tablespoons of the filling on one half of each crepe. Fold crepe in half over the filling, then fold almost in half again. Place two filled crepes on each serving plate.

Step 8

Top each serving with a generous tablespoon of lemon sauce and some fresh berries. Serve immediately.