SWISS MISS® MEYER LEMON CREPES
Yield Portion Size
1 envelope (1 oz each) | |
1-1/2 cups |
All-purpose flour
|
4 |
Eggs
|
3 tbsp |
Unsalted butter, melted
|
1 tbsp |
Granulated sugar
|
2-1/4 cups |
Reduced fat (2%) milk, divided
|
1/3 cup |
Preserved Meyer Lemon, small diced
|
8 oz |
Cheese Mascarpone
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 372 mg | 37% |
Carbohydrate | 68 g | 23% |
Cholesterol | 386 mg | 129% |
Total Fat | 55 g | 85% |
Iron | 4 mg | 22% |
Potassium | 394 mg | 0% |
Calories | 892 kcal | 45% |
Sodium | 245 mg | 10% |
Protein | 20 g | 41% |
Polyunsaturated Fat | 2 g | 8% |
Saturated Fat | 31 g | 154% |
Sugars | 21 g | 2% |
Vitamin C | 0 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
For the crepes: Whisk together flour, eggs, melted butter, sugar and 2 cups milk in a mixing bowl until the mixture is free of any lumps of flour. Fold in the diced preserved lemon.
-
Step 2
For the filling: In another mixing bowl, whisk together the mascarpone, hot chocolate Mix and 1/4 cup milk. Transfer filling into a pipping bag.
-
Step 3
Heat a small non-stick sauté pan, for medium heat. Ladle in 2 oz of crepe batter at a time, swirling around to create one thin layer of batter. Cook the crepes for about 2 minutes per side, until each side is golden brown.
-
Step 4
Transfer each crepe to a ½ sheet pan lined with parchment. Reserve warm.
-
Step 5
Pipe about 2 Tbsp. of mascarpone filling into each crepe. Roll up the individual crepes around the filling.
Plate 3 stuffed crepes with Reddi-wip® topping.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more