Recipe

Lemon Crepes Filled With Fresh Berries And Mascarpone Recipe

	Californiacook / All my dishes 6 months ago Lemon crepes filled with fresh strawberries, jam and mascarpone. Use any fresh fruit of choice. Perfect for a light Summer dessert, Brunch. or breakfast. You can make the crepes ahead of time, freeze and reheat them in the oven. Prep:10m Cook:10m Servings:4	Californiac
	crepes lemon strawberry fruit mascarpone jam dessert brunch

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Ingredients

1 egg

1 1/4 cups low-fat milk

1 tsp. grated lemon zest

1/2 tsp. vanilla extract

2/3 cup all-purpose flour

1/4 tsp. salt

1/2 tsp. canola oil

8 tsp. unsalted butter

8 oz. mascarpone cheese, lightly whipped

1 cup strawberry jam

1 cup sliced fresh strawberries

Finely grated zest of 1/2 orange

Directions

In a blender, combine the egg, milk, lemon zest, vanilla, flour, salt and oil and process until smooth. Cover and refrigerate for 2 hours or as long as overnight.

In a crepe pan or small skillet, over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour about 1/3 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe over and brown the other side, about 1 minute more. Transfer the crepe to a plate and cover. Repeat to make 8 crepes.

To assemble, lay a crepe flat, spread with 1 Tbs. of the cheese, add 1 Tbs. of the jam and fold the crepe into a triangle; repeat with the remaining crepes and filling. Garnish each crepe with 1 Tbs. of the cheese, 1 Tbs. of the jam, and some of the strawberries and orange zest.

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