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Lemon Crepes with Strawberry Coconut Filling

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Rate this recipe 4.6/5 (19 Votes)

Ingredients

  • Crepe Batter
  • 1 3/4 cup flour
  • 1/2 teaspoon salt
  • zest 1 lemon (about 1 tablespoon)
  • 3 eggs, at room temperature
  • 2 cups whole milk or half and half, at room temperature
  • Filling
  • 1 cup strawberries, hulled and diced
  • 2 teaspoons coconut extract
  • 8 ounces cool whip, thawed
  • 2 ounces cream cheese
  • optional: diced strawberries, sweetened coconut flakes

Details

Adapted from lilluna.com

Preparation

Step 1

Add flour, salt, lemon zest, eggs, and milk to your blender. Pulse 2-3 minutes until smooth. Cover and refrigerate for one hour.

Prepare the filling by adding diced strawberries, coconut extract, cream cheese, and cool whip to a large bowl and mixing on medium speed with a hand mixer about 1 minute. Chill until ready to use.

Preheat a medium-large nonstick pan or skillet to medium-low heat. Brush pan with oil. Pour 1/4 cup batter into the pan and immediately tilt and turn pan to cover the bottom surface evenly with batter. Allow to cook about 45 seconds, flip and cook another 45 seconds on second side. Set crepe aside and repeat with remaining batter.

Fill each crepe with about1/4-1/3 cup strawberry coconut filling. Top with additional strawberries and shredded coconut if desired. Enjoy!

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