Lemon Crepes


  • 2 1/2cups blueberriesraspberries, and/or sliced strawberries
  • 2 - 3teaspoons honey
  • 3/4cup fat-free milk
  • 1/2cup all-purpose flour
  • 1egg
  • 1tablespoon canola oil
  • 2teaspoons sugar
  • 1teaspoon finely shredded lemon peel
  • 1/2cup mascarpone cheese, softened
  • 2tablespoons honey
  • Finely shredded lemon peel (optional)
  • Directions

    1. In a medium bowl combine berries and 2 to 3 teaspoons honey; toss gently to combine. Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel; whisk until smooth.
    2. Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
    3. In a small bowl combine mascarpone cheese and 2 tablespoons honey. Spread unbrown side of each crepe with 1 tablespoon of the cheese mixture; fold crepe into quarters. Serve crepes with berry mixture. If desired, garnish with additional lemon peel.


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