Strawberry Lemon Crepes

It’s hard to believe there is a way to improve strawberries and cream, but this dessert is a strong contender.

Serves: 6Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 6 Tbsp. granulated sugar, divided
  • 2 Tbsp. grated lemon zest
  • 3 large eggs
  • 2 Tbsp. whole wheat flour
  • 1 Tbsp. whole milk
  • 1 Tbsp. water
  • ¼ tsp. kosher salt
  • 4 Tbsp. unsalted butter
  • 2 cups sliced strawberries
  • 2 Tbsp. strawberry jam
  • 1 Tbsp. honey
  • 2 cups heavy whipping cream
  • 1 tsp. vanilla extract

Directions

  • Combine 3 tablespoons sugar and lemon zest on a cutting board and mince it finely, until it becomes bright yellow sugar. (You can also do this job in a food processor).
  • In a blender, combine the lemon sugar with eggs, flour, milk, water, and salt; mix to the consistency of thin cream. Refrigerate 2 hours.
  • Heat a nonstick pan over high heat. Add 1 tablespoon butter, let it sizzle, then add enough batter to thinly coat the bottom of the pan. Cook, swirling the pan, 1 minute. Flip and cook the other side 1 minute, until golden brown. Turn onto a plate, and repeat with remaining batter and butter. Additional butter is not necessary with each crepe, unless they start to stick.
  • In a small bowl, combine berries, jam, and honey, and toss to combine. Set aside for 30 minutes.
  • In a large bowl, combine cream, remaining sugar, and vanilla. Whip with a whisk or an electric mixer, watching carefully as the cream begins to stiffen. Stop when it reaches soft peaks.
  • To serve, fill each crepe with ¼ cup berry mixture, roll up to conceal the filling, and top with whipped cream mixture.

Recipe Information

Serves: 6

Ingredients

  • 6 Tbsp. granulated sugar, divided
  • 2 Tbsp. grated lemon zest
  • 3 large eggs
  • 2 Tbsp. whole wheat flour
  • 1 Tbsp. whole milk
  • 1 Tbsp. water
  • ¼ tsp. kosher salt
  • 4 Tbsp. unsalted butter
  • 2 cups sliced strawberries
  • 2 Tbsp. strawberry jam
  • 1 Tbsp. honey
  • 2 cups heavy whipping cream
  • 1 tsp. vanilla extract

Directions

  • Combine 3 tablespoons sugar and lemon zest on a cutting board and mince it finely, until it becomes bright yellow sugar. (You can also do this job in a food processor).
  • In a blender, combine the lemon sugar with eggs, flour, milk, water, and salt; mix to the consistency of thin cream. Refrigerate 2 hours.
  • Heat a nonstick pan over high heat. Add 1 tablespoon butter, let it sizzle, then add enough batter to thinly coat the bottom of the pan. Cook, swirling the pan, 1 minute. Flip and cook the other side 1 minute, until golden brown. Turn onto a plate, and repeat with remaining batter and butter. Additional butter is not necessary with each crepe, unless they start to stick.
  • In a small bowl, combine berries, jam, and honey, and toss to combine. Set aside for 30 minutes.
  • In a large bowl, combine cream, remaining sugar, and vanilla. Whip with a whisk or an electric mixer, watching carefully as the cream begins to stiffen. Stop when it reaches soft peaks.
  • To serve, fill each crepe with ¼ cup berry mixture, roll up to conceal the filling, and top with whipped cream mixture.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat39g
Saturated Fat24g
Cholesterol205mg
Sodium140mg
Total Carbohydrate18g
Dietary Fiber2g
Sugars12g
Protein7g