Lemon cheese crepes: A refreshing twist on a classic treat

I appreciate classic crepes with farmer's cheese, but sometimes I crave something fresh to give them a new character. That's how I came up with the idea to combine delicate cheese with lemon. The result is lemon cheese crepes, which I now make regularly—not just for lunch. They work great as a sweet breakfast, dessert after a meal, or even for dinner.

This dish is exceptionally simple; however, the result is, in my opinion, impressive. The cheese with lemon zest and juice becomes light and refreshingly aromatic. Sometimes I add raisins as well. Wrapped in a thin crepe, it tastes so good that I often enjoy them cold, straight from the fridge. And I'll admit honestly—I sometimes can't stop at just one serving.

What I like most about this recipe is that a small change—in this case, adding lemon—can completely transform the taste of traditional cheese crepes. Thanks to this, the dish I've known since childhood has gained a new dimension. Crepes with lemon cheese are light, refreshing, and pleasantly sweet without being overly sugary or artificial.

When I have an organic lemon on hand, I grate only the yellow part of the peel. It's what provides that citrus aroma. I usually add a bit of lemon juice as well, and for sweetness, I use honey. Of course, you can use sugar or another sweetener. For color, I sometimes add a pinch of turmeric, and if I'm in the mood for something more interesting—a teaspoon of poppy seeds. The small black seeds look great in the yellow filling and add a slightly nutty flavor.

Below is my tried-and-true recipe. I've been making crepes this way for years—the batter recipe works for both sweet and savory versions. And the filling? That's pure improvisation with a hint of lemon.

Crepe Batter:

• 1 2/3 cups all-purpose flour
• 1 cup milk
• 1 cup sparkling water
• 3 eggs
• 2 tablespoons canola oil
• a pinch of salt

Filling:

• 14 oz full-fat farmer's cheese
• 1 1/3 cups plain yogurt
• 1 tablespoon vanilla extract
• grated zest from 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons honey (or to taste)
• optional: a pinch of turmeric and raisins

Additionally:

• a little oil for frying
• powdered sugar or cream for serving

Here’s how I prepare them step by step:

1. In a bowl, combine the flour, milk, water, eggs, oil, and a pinch of salt. Mix everything with a whisk or mixer until the batter is smooth. Let it sit for 15 minutes to allow the flour to swell.
2. Meanwhile, prepare the filling. Mash the cheese with a fork or blend it with yogurt into a smooth mixture. Add vanilla extract, lemon zest, lemon juice, and honey. If desired, add raisins. Mix everything thoroughly. Feel free to add turmeric and poppy seeds based on your preference.
3. Heat a pan and lightly grease it with oil. Pour a thin layer of batter and cook the crepes on both sides until lightly golden.
4. On each crepe, place a portion of the cheese filling. Roll them up or fold them into triangles.
5. Sometimes, I fry them a little longer in butter with added sugar to achieve a crispy skin. But more often, I just serve them with powdered sugar or a dollop of yogurt.

Crepes with lemon cheese are one of those recipes you should have on hand. They are perfect for a lazy weekend lunch, a quick dessert for guests, or just an ordinary evening when you're craving something sweet. The lemon in the cheese gives the dish a refreshing twist, and the whole thing is really quick to prepare.