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Lemon Crepes

Makes: 10 servings Yield: 1 crepe and 1/4 cup berry mixture each
Start to Finish 25 mins
Lemon Crepes
Ingredients
  • 2 1/2  cups  blueberries, raspberries, and/or sliced strawberries
  • 2 - 3  teaspoons  honey
  • 3/4  cup  fat-free milk
  • 1/2  cup  all-purpose flour
  • 1  egg
  • 1  tablespoon  canola oil
  • 2  teaspoons  sugar
  • 1  teaspoon  finely shredded lemon peel
  • 1/2  cup  mascarpone cheese, softened
  • 2  tablespoons  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.

Nutrition Facts (Lemon Crepes)
  • Servings Per Recipe 10,
  • cal. (kcal) 139,
  • Fat, total (g) 7,
  • chol. (mg) 33,
  • sat. fat (g) 3,
  • carb. (g) 17,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 10,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 22,
  • Potassium (mg) 73,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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