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Crepes w/ Lemon Filling and Strawberries Recipe

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This recipe for Crepes w/ Lemon Filling and Strawberries is from Beyond Ramen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Crepes
Ingredients:  
Ingredients:  
2 eggs
2 Tbsp canola oil
3 Tbsp sugar (omit if making savory crepes)
1 C flour
1-1/3 C milk
Directions:
Directions:
Combine all ingredients in blender or whisk by hand until there are no lumps. Heat a nonstick skillet, pour batter and twirl the pan in circular motion to spread the batter thin. Cook until edges are set and you can easily run a rubber spatula around the edge, about 30 seconds. Flip crepe and cook for additional 15-20 seconds. Remove from heat. Fill with filling and strawberries and roll. Top with powdered sugar, optional.

TIP: Unfilled crepes can be stacked between sheets of waxed paper, put in a plastic bag, and refrigerated or frozen.
 

Strawberries
Ingredients:  
Ingredients:  
1-2 lb strawberries
Sugar to taste
Directions:
Directions:
Cut up and gently/slightly mash the strawberries. Add sugar to preferred taste.
 

Lemon Filling
Ingredients:  
Ingredients:  
1¼ C powdered sugar
1- 8 oz cream cheese, softened
1 Tbsp lemon juice
1 tsp lemon zest
½ tsp vanilla extract
1 C heavy cream, whipped
Directions:
Directions:
Whip the heavy cream until fluffy. Set aside. Beat powdered sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold the mixture into the whipped cream.
Number Of Servings:
Number Of Servings:
12-14 8" crepes

 

 

 

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