Lemon Cream Crepes

Name: Lemon Cream Crepes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 large egg; 237 milliliters all-purpose flour; 59 milliliters granulated sugar; 1 Tbsp granulated sugar; 3 Tbsps fresh lemon juice; 0 teaspoons grated lemon zest, plus more for garnish; 2 Tbsps safflower or light olive oil (such as Bertolli Extra Light); 355 milliliters 1% low-fat cottage cheese; 237 milliliters 1% low-fat milk; 1 Tbsp powdered sugar for dusting; 0 teaspoons salt; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract; 59 milliliters water

The recipe Lemon Cream Crepes is ready in roughly 45 minutes and is definitely a tremendous vegetarian option for lovers of Mediterranean food. This recipe makes 4 servings with 359 calories, 17g of protein, and 10g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a morn meal. A mixture of egg, cottage cheese, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

For batter, place first 8 ingredients (through salt) in blender; process 1 minute until smooth. Scrape down sides of blender with a spatula, and process 5 more seconds.

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Salt

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Blender

Spatula

Transfer to a bowl; cover and refrigerate at least 2 hours or overnight.

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Bowl

Lightly coat an 8-inch nonstick skillet with cooking spray.

Ingredients you will need

Cooking Spray

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Frying Pan

Heat skillet over medium heat until almost hot. Immediately remove pan from heat, and pour 1/4 cup batter into center of pan. Tilt and swirl pan so batter covers the bottom in a thin, even layer.

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Frying Pan

Pour extra batter back into bowl.

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Bowl

Place pan back on heat, and cook 45 seconds or until set in the center and slightly browned around the edges.

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Frying Pan

Run spatula around rim of crepe, then flip and cook 20 seconds or until set. Slide crepe onto a plate, and repeat with remaining batter, spraying skillet with oil after every third crepe and stacking them as you go. (Keep warm by covering plate with a large bowl. Crepes can be made ahead, covered, and refrigerated for 2 days or frozen up to 6 months.)

Ingredients you will need

Crepes

Cooking Oil

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Frying Pan

Spatula

Bowl

For filling, pure cottage cheese in food processor until smooth.

Ingredients you will need

Cottage Cheese

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Food Processor

Transfer to bowl; stir in sugar, vanilla, and lemon juice and zest. Use a generous tablespoon of filling per crepe. Spoon filling along bottom of crepe 1 inch from edge.

Ingredients you will need

Lemon Juice