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Lemon Crepes with Strawberries, Jam and Mascarpone

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    Source: www.foodchannel.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12, C, D
    MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. <B>For the crepes</B>: 1 egg

    2. 1 1/4 cups low-fat milk

    3. 1 teaspoon grated lemon zest

    4. 1/2 teaspoon vanilla extract

    5. 2/3 cup all-purpose flour

    6. 1/4 teaspoon salt

    7. 1/2 teaspoon canola oil

    8. 8 teaspoons unsalted butter

    9. 8 ounces mascarpone cheese, lightly whipped

    10. 1 cup strawberry jam

    11. 1 cup sliced fresh strawberries

    12. Finely grated zest of 1/2 orange

    Instructions Jump to Ingredients ↑

    1. To make the crepes, 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.

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

    3. In a crepe pan 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.

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