Lemon Crepes with Strawberry Coconut Filling Recipe
Lemon Crepes with Strawberry Coconut Filling. Crepes are super easy to make and filled with a creamy strawberry - coconut filing.
Servings: 6
Ingredients
Crepe Batter
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 lemon zest (about 1 tbsp)
- 3 eggs at room temperature
- 2 cups whole milk or half and half - at room temperature
Filling
- 1 cup strawberries hulled and diced
- 2 tsp coconut extract
- 8 oz cool whip thawed
- 2 oz cream cheese
- diced strawberries, sweetened coconut flakes (optional)
Instructions
- 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 ¼ 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 about ¼-1/3 cup strawberry coconut filling. Top with additional strawberries and shredded coconut if desired. Enjoy!
Nutrition
Calories: 343kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 318mg | Potassium: 264mg | Fiber: 1g | Sugar: 14g | Vitamin A: 405IU | Vitamin C: 15.4mg | Calcium: 150mg | Iron: 2.3mg