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Lemon Crepes

4.5 by 3 people
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  • Makes: 10 servings
  • Yields: 1 crepe and 1/4 cup berry mixture each
  • Start to Finish: 25 mins

Lemon Crepes



  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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