Crepes with Raspberries & Lemon-Mascarpone Cream
I N G R E D I E N T S
For the crepes:
1 cup flour
2 eggs
2 tbsp melted butter
1/2 cup plant milk
1/2 cup water
1/4 tsp salt
For the filling:
1 cup mascarpone
1/4 cup plant milk
Zest of 1 lemon
Juice of 1 lemon
2 tbsp confectioners sugar
Pinch salt
3 cups fresh raspberries
Optional: Whipped cream
D I R E C T I O N S
Whisk the crepe ingredients together in a mixing bowl. Pour about 1/3 cup batter into the center of a large non-stick or greased skillet and immediately tilt and turn the pan to create a wider circle of batter. Over medium heat, cook the crepe for about 1 minute on each side or until golden brown. I suggest using a large spatula to flip.
While cooking the crepes, prepare the lemon mascarpone cream using an electric hand mixer or stand mixer to beat all the lemon mascarpone cream ingredients in a medium bowl for about 1 minute.
Prepare the crepes by placing a large spoonful of the mascarpone cream on top of a crepe, followed by several raspberries. Roll up the crepe loosely and repeat. Top with more mascarpone cream and raspberries. Whipped cream is optional.
