Strawberries & Cream-Filled Lemon Crepes

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In blender, purée egg, milk, seltzer, flour, 1 tablespoon sugar, butter and salt on high until smooth; let stand 15 minutes. Wash hands after handling raw batter. 

4. In small bowl, stir strawberries, remaining 2 tablespoons sugar and zest; let stand 15 minutes. 

5. In second small bowl, stir mascarpone and jam. 

6. Heat 8-inch crepe pan or skillet over medium heat; lightly spray with cooking spray. When pan is hot, ladle 1/4 cup batter into center of pan and quickly tilt pan to evenly coat bottom with batter (batter should set immediately); cook 1 minute or until bottom of crepe is lightly browned and top looks dry. Carefully lift 1 edge of crepe with rubber spatula; grab crepe with fingers and flip. Cook 1 minute or until bottom is lightly browned. Remove crepe from pan and place on plate; keep warm. Repeat with cooking spray and remaining batter, stacking crepes off-center on plate. 

7. Spread mascarpone mixture over half of each crepe; top each with 2 tablespoons strawberry mixture. Fold crepes in half over filling, then fold in half again. Serve crepes topped with remaining strawberry mixture sprinkled with almonds.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org