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Dress up this Lemon Crepe recipe with a lemon crepe filling of citrus-infused Greek yogurt for breakfast or lemony whipped cream for dessert.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
1 crepe and 1/4 cup berry mixture each


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

139 calories; fat 7g; cholesterol 33mg; saturated fat 3g; carbohydrates 17g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 4g; vitamin a 97.2IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 22mg; potassium 73mg; calcium 30.3mg; iron 0.5mg.