Strawberry Lemon Crepes

These strawberry lemon crepes make a fantastic breakfast or dessert! Give this recipe a try, and it is sure to become a favorite! To make it healthier, use plain Greek yogurt instead of heavy cream.

Strawberry Lemon Crepes

Servings: 4 | Time: 20–30 minutes active | Difficulty: Moderate

Crepe Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 tsp. salt
• 2 Tbsp. butter, melted

Lemon Whipped Cream Ingredients:

• 1 cup heavy whipping cream (chilled)
• 3 Tbsp. powdered sugar
• 4 Tbsp. lemon juice (or juice from a large lemon)
• 3–4 drops lemon essential oil

Additional Ingredients:

• Strawberries or other berries, washed and sliced

Instructions:

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually whisk in the milk and water. Add salt and butter, and whisk until smooth.
2. Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the pan, using about 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side.
4. While the crepes are cooking, whisk the cream until it starts to form stiff peaks. Add the powdered sugar, lemon juice, and lemon essential oil, and whisk for a few seconds to incorporate into the cream.
5. Serve crepes warm filled with strawberries and topped with lemon whipped cream.

Note: To make this recipe healthier, substitute plain Greek yogurt for the heavy cream. Simply stir the powdered sugar, lemon juice, and lemon essential oil into the Greek yogurt until well combined.