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Strawberry Lemonade Crepes

Lemon-zested crepes, filled with a lemon Mascarpone and whipped cream filling, topped with fresh strawberries
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -10 crepes
Author Sarah @ The Gold Lining Girl

Ingredients

For Lemon Crepes:

  • 2 large eggs
  • 3/4 c. whole milk
  • 1/2 c. water
  • 1 c. flour
  • zest of 1 lemon or 1 tsp. lemon extract
  • 2 tbsp. lemon juice
  • 1/4 c. sugar
  • 4 tbsp. melted butter

For Lemon Filling & Strawberries:

  • 1 - 8 oz. container Mascarpone cheese softened
  • 1 - 8 oz. container whipped topping thawed
  • 1/3 c. powdered sugar
  • 1 tsp. fresh lemon zest or 1/2 tsp. lemon extract
  • 1 pint strawberries hulled and sliced

Instructions

For Lemon Crepes:

  • In a large bowl, combine all crepe batter ingredients and whisk until smooth.
  • In a large saucepan over medium heat, pour scant 1/3 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.

For Lemon Filling & Strawberries:

  • In a small mixing bowl, beat Mascarpone cheese and whipped topping until smooth.
  • Beat in sugar and lemon zest.

To assemble crepes:

  • Spread each crepe with a few tablespoons of Lemon Filling, roll, and top with fresh strawberries. Serve immediately, and enjoy!