Lemon Crepes with Honeyed Fruit
- For crepe batter, in a blender or food processor combine milk, flour, egg, melted butter, sugar, lemon peel, and vanilla. Cover and blend or process until smooth and the consistency of whipping cream, scraping sides of the blender or food processor as needed. Transfer batter to a bowl; cover and chill for 1 to 24 hours.
- In a large bowl combine nectarines, blueberries, 2 tablespoons of the honey, and the lemon juice. Let stand at room temperature for 45 to 60 minutes before serving.
- In a blender or food processor combine cottage cheese and the remaining 1 tablespoon honey. Cover and blend or process about 1 minute or until very smooth. Cover and chill until ready to serve.
- Lightly coat an 8-inch nonstick skillet with cooking spray; heat skillet over medium-high heat. Spoon about 2 tablespoons of the crepe batter into skillet; lift and tilt skillet to spread batter evenly. Cook for 30 to 60 seconds or until edges and bottom are lightly browned. Gently run a rubber spatula around the edges to loosen; carefully flip crepe over and cook for 10 to 15 seconds or just until set. Transfer crepe to a sheet of waxed paper. Repeat with the remaining crepe batter to make 12 crepes total.*
- To assemble, arrange 1/3 cup of the fruit mixture across the center of each crepe; fold each crepe in half to enclose fruit mixture. Arrange two filled crepes on each of six serving plates. Serve with whipped cottage cheese mixture.
From the Test Kitchen
Stack finished crepes between sheets of waxed paper to keep them from sticking together. The crepes may be made ahead, cooled, packaged in a heavy freezer bag, and frozen for up to 3 months; thaw them at room temperature or in the refrigerator before serving.
Nutrition Facts (Lemon Crepes with Honeyed Fruit)
- Per serving:
- 214 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 48 mg chol. ,
- 206 mg sodium ,
- 34 g carb. ,
- 2 g fiber ,
- 23 g sugar ,
- 9 g pro.