Recipes and Cooking Lemon Crepes 4.6 (5) 1 Review Dress up this Lemon Crepe recipe with a lemon crepe filling of citrus-infused Greek yogurt for breakfast or lemony whipped cream for dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 12, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 25 mins Servings: 10 Yield: 1 crepe and 1/4 cup berry mixture each Jump to Nutrition Facts Ingredients 2 ½ cup blueberries, raspberries, and/or sliced strawberries 2 - 3 teaspoon honey ¾ cup fat-free milk ½ cup all-purpose flour 1 egg 1 tablespoon canola oil 2 teaspoon sugar 1 teaspoon finely shredded lemon peel ½ cup mascarpone cheese, softened 2 tablespoon honey Finely shredded lemon peel (optional) 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. Rate it Print Nutrition Facts (per serving) 139 Calories 7g Fat 17g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 139 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 33mg 11% Sodium 22mg 1% Total Carbohydrate 17g 6% Total Sugars 10g Protein 4g Vitamin C 3.5mg 18% Calcium 30.3mg 2% Iron 0.5mg 3% Potassium 73mg 2% Folate, total 16.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.