Strawberry Lemon Sweetheart Crepes
5 from 1 vote
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Strawberry Lemon Crêpes

Servings 25 crepes

Ingredients

Lemon Crêpes

  • 2 cups all-purpose flour
  • 3 cups almond milk or milk
  • 3 eggs
  • ¼ cup melted vegan butter or butter
  • 3 tablespoons sugar
  • 3 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • ½ teaspoon salt

Strawberry Puree

  • 4 cups strawberries frozen or fresh
  • 2 tablespoons honey
  • 1 tablespoon lemon juice freshly squeezed

Instructions

Lemon Crepes

  1. Blend all of the ingredients together (I used the Vitamix Ascent Machine) starting on Variable 1 and increasing to the highest speed for 20 seconds.  Let it sit for 30 minutes at room temperature or up to 1 day in the fridge.    

  2. To cook the crêpes, heat a small frying pan or crêpe pan lightly brushed with oil over medium heat. Pour 3-4 tablespoons of batter in the pan, tilting to evenly coat the pan with a thin layer of batter and cook until lightly browned on each side.

  3. Repeat with each crêpe, stacking them on top of each other when cooked.

Strawberry Puree

  1. Blend everything together in your blender until smooth (about 30 seconds) and set aside. Serve the crêpes folded with a spoon of puree and a dollop of sweetened coconut whip or whipped cream and fresh sliced strawberries. 

  2. To make the heart-shaped strawberries simply cut large strawberries in half length-ways, place cut-side-down, and use a small heart-shaped cookie cutter to cut out the hearts.