Light lemon and strawberry crepes for a summer brunch - Vegetarian

Light lemon and strawberry crepes are the epitome of a perfect summer brunch. The delicate crepes are infused with a hint of zesty lemon, which pairs beautifully with the natural sweetness of ripe, juicy strawberries. This dish not only promises a delightful amalgamation of flavors but also presents a vibrant, eye-catching appeal perfect for a sunny morning spread.

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Temps de préparation 10

Temps de cuisson 20

Temps total 30

Type de plat Breakfast

Cuisine French

Portions servings

Calories 170 kcal

Ingrédients

1 cup all-purpose flour

2 large eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 cup fresh strawberries, sliced

1/4 cup powdered sugar

1/4 cup whipped cream (optional)

Instructions

In a large bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine.
Add the salt, melted butter, lemon juice, and lemon zest to the mixture. Beat until smooth.
Heat a lightly oiled non-stick skillet over medium heat. Pour approximately 1/4 cup of the batter into the skillet and tilt the pan to spread the batter evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side.
Repeat with the remaining batter, oiling the pan as needed.
Fill each crepe with sliced strawberries and roll up. Dust with powdered sugar and top with whipped cream if desired, then serve.

Nutrition (per 100g)

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Light lemon and strawberry crepes for a summer brunch – Vegetarian