SWISS MISS® MEYER LEMON CREPES

Directions

1. 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.

2. 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.

3. 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.

4. Step 4

   Transfer each crepe to a ½ sheet pan lined with parchment. Reserve warm.

5. 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.