Reviewed: Dec. 18, 2003

I found the Lemon Snow Filling to possess a very light and delicious flavor. It was easy, quick to make, and very cheap. Instead of using rasberries and rasberry sauce for garnish however, I used strawberries and strawberry sauce. I also thinly sliced lemons and used them to line the edges of the crepe for decoration. It complimented the lemon filling better than I expected. Just remember that only a little sauce is needed to flavor your crepes. I recommend this recipe to anyone.

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23 users found this review helpful

Reviewer:

STINKWEED85

Reviewed: Jan. 15, 2009

This is a great recipe. I tuned down the cream a little to about 2/3, with a little less sugar to about 1 1/4 cups. This was to make the filling a little less fattening (even though I left the whole cream cheese in :) ). It also made it have a more cheesy taste, which I personally love. This goes GREAT if added into strawberries! Cut the leaves off the strawberries to make a flat base. Cut the other end about half way to expose the inner hole of the strawberries, and pipe in the filling. Garnish with icing sugar to make it look nice. Serve cold as the filling tends to run if it warms up. Absolutely fantastic. I'm going to be experimenting with adding other flavors to the mix instead of just lemon, maybe some strawberries themselves, or even chocolate. Good recipe though, served me well :)

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17 users found this review helpful

Reviewer:

mrulli

Reviewed: Nov. 7, 2005

This sounded good and light in theory, however, upon execution, I found it cloyingly sweet. If I make it again, I will definitely reduce the amount of sugar.

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16 users found this review helpful

Reviewer:

brwnidqt5

Reviewed: Jul. 27, 2007

FYI, 2 t lemon zest is that from one medium sized lemon. I thought this was light and delicious.

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12 users found this review helpful

Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Jul. 6, 2009

I enjoyed this filling very much with crepes! The only change I made was reduce the confectioners sugar to 3/4 cup instead of 2 cups. If you top the crepes with fresh fruit and a fruit sauce, there is plenty of sweetness from that. Thanks for the recipe!

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10 users found this review helpful

Reviewer:

kriss629

Reviewed: Oct. 26, 2008

Loved this recipe! I hosted a brunch get together and made these along with a few other types of crepes....my goodness. These were the best. I added a bit more lemon zest and they were wonderful. Already gave the recipe out to a few friends. A few dozen friends, I mean :) thanks for sharing this awesome recipe!Will make again very soon.

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10 users found this review helpful

Reviewer:

Shanezgirl

Cooking Level: Intermediate

Reviewed: Jan. 13, 2007

This was sooo yummy! I love the lemon! Everyone at my house loved this,even my picky one who hates any type of cheese anything. I only used about 1 1/2 cups of sugar and I think the sweetness was just right. Thanks so much for sharing. Will definitely use this over and over again!

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8 users found this review helpful

Reviewer:

pdloves2bake

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Feb. 8, 2010

The best filling in the world!!!!!!!!

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7 users found this review helpful

Reviewer:

Meadow Brady

Cooking Level: Expert

Living In: Alma, Michigan, USA

Reviewed: Jul. 11, 2008

Easy to make and very nice... Just like cheesecake crepes. I'll be making this filling again.

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7 users found this review helpful

Reviewer:

MAKAYLA38

Cooking Level: Intermediate

Living In: Eastern Heights, Queensland, Australia

Reviewed: Jan. 25, 2010

Really is very sweet. Next time I'll reduce the sugar. Also, it makes about 4 cups of filling - way more than we need for crepes. We think it'll be excellent for frosting cakes or as the filling for cookie sandwiches.

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6 users found this review helpful