Strawberry Lemonade Crepes

• Produce

  • 1 pint Strawberries

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 cup Flour
  • 1/3 cup Powdered sugar
  • 1/4 cup Sugar
  • 1 8 oz. container Topping, whipped
  • 1 Zest of 1 lemon or 1 tsp. lemon extract

• Dairy

  • 4 tbsp Butter
  • 1 8 oz. container Mascarpone cheese
  • 3/4 cup Whole milk

• Liquids

  • 1/2 cup Water

• Other

  • 1 tsp Fresh lemon zest or ½ tsp. lemon extract

Found on thegoldlininggirl.com

Description

Ingredients

• 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

Directions

• 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!