Strawberry Lemonade Crepes
Lemon-zested crepes, filled with a lemon Mascarpone and whipped cream filling, topped with fresh strawberries
Servings 8 -10 crepes
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!