Lemon Berry Crepes {Kabob Style}

“Hello, it’s me (Kathryn, not Adele) …I was wondering if after all these years you’d like to meet.”

Thanks Adele, for putting the words in my mouth. As perfect as those lyrics are for coming back to my blog after 2 months of solid neglect (and a few additional months to add before the last post) I’m really not an Adele fan, so don’t get any false perceptions about me. Sorry Adele.

So I owe this post entirely to my family reunion last week, and my sister-in-law. At our reunion we did a cooking competition kabob style. Each of my siblings and their spouse formed a team, which had to create a kabob. Each team also participated in judging and ranking all the kabobs, excepting their own team’s kabob. Limi and I decided to make a dessert kabob, featuring berries and crepes. It morphed into this delicious recipe, with a lemon cream cheese filling. We tied for first place with my brother, who made a teriyaki steak and pineapple kabob. It was really good, but dessert is better. ;) So it is because of the reunion that this recipe came into being….

I say I also owe this post to my sister-in-law, because as everyone was hovering around the bowl of left-over cream cheese filling, scooping it with their fingers and licking it, she said she wanted the recipe, and asked if it would be on my blog. I was happy to give her the recipe, and if I was going to put it on the blog, I needed worth-while pictures… (“if you give a mouse a cookie…”). Any way, as I got thinking about it, this seemed like the perfect breakfast to make for myself on my birthday! (Tomorrow if you are wondering. I accept gifts of all sorts. Just kidding.) So with a delicious recipe, and many compelling reasons to blow the dust of my laptop and break the ice with my blog, I bring to you Lemon Berry Crepes {Kabob Style}.



Of course, you don’t have to put your crepes on a stick – you can roll them or fold them or do whatever you want to your crepes, but who doesn’t love a kabob? Plus, this is totally perfect for the Fourth of July! Subtract the blackberries if you want, but it is a beautiful combo of red, white and blue hues!


As a side note, I am so grateful that my phone somehow synced itself with my computer. I had the recipe (along with a few others) saved in my notes app and when I had a mishap and my phone stopped working, I was able to access the notes from my email. I have no idea how the syncing happens, but I am glad it does!

Lemon Cream Cheese Filling:

1 box Neufchâtel cheese
1/4 cup sour cream
1 1/2 tsp Zest
2 tbs lemon juice
3/4 cup powdered sugar (Plus 1/4 cup extra for topping)
2 tsp vanilla
1 tsp water (if needed, to smooth out)

Additional Ingredients:

  • Raspberries
  • Strawberries
  • Blueberries
  • Blackberries
  • Crepes (homemade or store bought – I bought mine at Winco)
  • Bamboo skewers (I cut mine in half)


Let the cream cheese sit at room temperature until soft (30 to 60 minutes, depending on the temperature of your house).

Using egg beaters, whisk the cream cheese and sour cream together until smooth. Add the lemon juice and zest (about what you get from one medium lemon), and vanilla. Whisk to combine. Mix in the powdered sugar, adding more or less to your preference.

If it is too thick to mix, or you want a runnier filling, add the water – but you likely won’t need it.

Cut the crepes into one-inch strips. Put 1/2 teaspoon cream cheese filling on one end of the crepe, and fold over. Put another dollop of the filling on the crepe and fold. Repeat a third time and cut off the remaining crepe strip. It should be folded accordion style, but don’t try to crease the crepe (leave the fold rounded, so it won’t tear).

Gently put the filled crepe on the skewer, followed by a strawberry, blackberry, raspberry and blueberry.

Sprinkle the top of your kabobs with powdered sugar.


Oh, and this is the munchkin’s version of the kabob. It is definitely a fun activity – skewering berries with sharp pointy objects.


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