Lemon Crepes
Dress up this Lemon Crepe recipe with a lemon crepe filling of citrus-infused Greek yogurt for breakfast or lemony whipped cream for dessert.
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Lemon Crepes
Directions
- 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 (Lemon Crepes)
- Per serving:
- 139 kcal ,
- 7 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 33 mg chol. ,
- 22 mg sodium ,
- 17 g carb. ,
- 1 g fiber ,
- 10 g sugar ,
- 4 g pro.
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Reviews (1)
Karla Maynard
1829 Days Ago
Extremely good batter and super easy to make. this is a surely Pin.