Lemon Crepes
Ingredients
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2 ½ cup blueberries, raspberries, and/or sliced strawberries
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2 - 3 teaspoon honey
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¾ cup fat-free milk
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½ cup all-purpose flour
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1 egg
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1 tablespoon canola oil
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2 teaspoon sugar
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1 teaspoon finely shredded lemon peel
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½ cup mascarpone cheese, softened
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2 tablespoon honey
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Finely shredded lemon peel (optional)
Directions
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In a medium bowl combine berries and 2 to 3 teaspoons honey; toss gently to combine. Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel; whisk until smooth.
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Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
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In a small bowl combine mascarpone cheese and 2 tablespoons honey. Spread unbrown side of each crepe with 1 tablespoon of the cheese mixture; fold crepe into quarters. Serve crepes with berry mixture. If desired, garnish with additional lemon peel.
Nutrition Facts (per serving)
| 139 | Calories |
| 7g | Fat |
| 17g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 139 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 15% |
| Cholesterol 33mg | 11% |
| Sodium 22mg | 1% |
| Total Carbohydrate 17g | 6% |
| Total Sugars 10g | |
| Protein 4g | 8% |
| Vitamin C 3.5mg | 4% |
| Calcium 30.3mg | 2% |
| Iron 0.5mg | 3% |
| Potassium 73mg | 2% |
| Folate, total 16.1mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.