Lemon zested crepes, filled with a lemon Mascarpone and whipped cream filling, topped with fresh strawberries!
This is a textbook summer brunch. A model summer brunch recipe. I’m searching for some other word to use than “perfect.” Everything is always “perfect,” and I can’t come up with an alternate term to better fit what I’m trying to capture, but I’m working on it. This summer brunch recipe is impeccable.
Anyhoo, what is more summery than strawberry lemonade? It’s a Monday, but it’s Memorial Day, so it still counts as a weekend brunch day. Crepes are the BEST weekend brunch of life, IMO. They’re still pretty easy to make, but they do take more time to put together than you can make during the weekday. Seriously, WHO is making crepes for breakfast during the week? Nobody, obviously.
Unless you were a housewife in the ’50s, and then maybe you did make crepes for breakfast during the week? I could see my Gma doing that. To this day, almost 91, and she doesn’t cook anymore, but she is NEVER without her hair done and makeup on, even if she doesn’t leave the house for a week straight. And she puts on shoes, just to be in the house. Dressed for the day, even if she doesn’t set foot outside. She probably made crepes every Tuesday morning or something.
My crepe recipe is adapted from the master, Alton Brown, and they have never failed me. Not once, no matter how many changes I make to them in terms of flavor – liqueur, extracts, zest, cocoa powder, you name it. It produces light, buttery, and crispy-edged crepes every single time. They’re thin and crispy on the edges, but silky and kinda chewy in the middle. I love them.
I added lemon zest and lemon juice to the basic crepe recipe, and I filled them with a lemon Mascarpone and whipped cream filling, topped with fresh strawberries. Though if you wanted to give them an extra tszuj (I swear, that’s a word), you could make this Strawberries & Champagne sauce, which would be BEAUTIFUL served over lemon crepes. But then you have to cook more. Up to you. Sliced strawberries have a very fresh and simple feel, so I opted for the easy route this go-round!
You might’ve woken up today a little hungover and tired from spending the day at the beach on a pub crawl. Even then, I assure you, these Strawberry Lemonade Crepes will still be your brunch of choice. Maybe have some fried bacon ready too, but you’ll still be craving these crepes.
- 2 large eggs
- ¾ c. whole milk
- ½ c. water
- 1 c. flour
- zest of 1 lemon or 1 tsp. lemon extract
- 2 tbsp. lemon juice
- ¼ c. sugar
- 4 tbsp. melted butter
- 1 - 8 oz. container Mascarpone cheese, softened
- 1 - 8 oz. container whipped topping, thawed
- ⅓ c. powdered sugar
- 1 tsp. fresh lemon zest or ½ tsp. lemon extract
- 1 pint strawberries, hulled and sliced
- In a large bowl, combine all crepe batter ingredients and whisk until smooth.
- In a large saucepan over medium heat, pour scant ⅓ c. batter, covering the entire bottom of the pan in a thin layer.
- Cook for 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
- Remove crepe from pan, and continue making crepes with remaining batter.
- In a small mixing bowl, beat Mascarpone cheese and whipped topping until smooth.
- Beat in sugar and lemon zest.
- Spread each crepe with a few tablespoons of Lemon Filling, roll, and top with fresh strawberries. Serve immediately, and enjoy!
THANK YOU to all who served our country!