Lemon Crepes

Lemon Crepes Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
10 servings
Yields:
1 crepe and 1/4 cup berry mixture each
Start to Finish:
25 mins
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Lemon Crepes

Ingredients
2 1/2
cups blueberries, raspberries, and/or sliced strawberries
2
teaspoons honey
3/4
cup fat-free milk
1
egg
1
tablespoon canola oil
2
teaspoons sugar
1/2
cup mascarpone cheese, softened
2
tablespoons honey

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.

Nutrition Facts

(Lemon Crepes)
    Per serving:
  • 139 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 33 mg chol.,
  • 22 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 10 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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