Crepes reimagined: The zesty allure of lemon cheese delight

While I like classic crepes with farmer's cheese, occasionally I fancy adding something fresh to lend them a new character. That's how I devised the idea to pair delicate cheese with lemon. As a result, I created lemon cheese crepes, which I now make regularly—and not just for lunch. They're wonderful as a sweet breakfast, a dessert after a meal, or even for dinner.

This dish is extremely simple, but the effect—in my opinion—is impressive. The cheese combined with lemon zest and juice achieves a lightness and refreshing aroma, and sometimes I also add sultanas. Wrapped in a thin crepe, it tastes so delightful that I often eat them cold, straight from the fridge. And I'll admit, sometimes I can't stop at just one serving.

What I love most about this recipe is how 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 taken on a new dimension. Crepes with lemon cheese are light, refreshing, and pleasantly sweet—all without excessive or artificial sweetness.

When I have an organic lemon to hand, I only grate the yellow part of the peel. It's this that provides the citrus aroma. I usually add a bit of lemon juice as well, and for sweetness, I use honey, though you can of course use sugar or another sweetener. For colour, I sometimes add a pinch of turmeric, and if I'm in the mood for something a bit different—a teaspoon of poppy seeds. The tiny black seeds look great in the yellow filling and lend a slightly nutty flavour.

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

Crepe Batter:

• 200 grams of plain flour,
• 240 millilitres of milk,
• 240 millilitres of sparkling water,
• 3 eggs,
• 2 tablespoons of rapeseed oil,
• a pinch of salt.

Filling:

• 400 grams of full-fat farmer's cheese,
• 330 millilitres of plain yogurt,
• 1 tablespoon of vanilla extract,
• grated zest from 1 lemon,
• 1 tablespoon of lemon juice,
• 2 tablespoons of honey (or to taste),
• optional: a pinch of turmeric and sultanas.

Additionally:

• a little oil for frying,
• icing sugar or cream for serving.

How I prepare it, step by step:

1. In a bowl, I combine the flour, milk, water, eggs, oil, and a pinch of salt. I mix everything with a whisk or mixer until the batter is smooth. I leave it to rest for 15 minutes to allow the flour to swell.
2. Meanwhile, I prepare the filling. I mash the cheese with a fork or blend it with yogurt into a smooth mixture. I add vanilla extract, lemon zest and juice, and honey, and if desired, sultanas. I mix everything thoroughly. Depending on my mood, I might add turmeric and poppy seeds.
3. I heat up a pan and lightly grease it with oil. I pour a thin layer of batter and cook the crepes on both sides until lightly golden.
4. On each crepe, I place a portion of the cheese filling. I roll them up or fold them into triangles.
5. Sometimes, I fry them a little longer in butter with added sugar for a crispy texture. But often, I just serve them with icing sugar or a dollop of yogurt.

Crepes with lemon cheese are one of those recipes you should have on hand. Perfect for a leisurely weekend lunch, a quick dessert for guests, or just an ordinary evening when I'm craving something sweet. The lemon in the cheese imparts a freshness, and the whole dish is really quick to prepare.