Meyer Lemon Crêpes
YIELD: 5 portions
PORTION: 3 crêpes
1 oz. (1 env.) Swiss Miss® Regular Hot Chocolate
1-1/2 c. All-purpose Flour
3 tbsp. Butter, unsalted, melted
1 tbsp. Granulated Sugar
2-1/4 c. 2% Milk, divided
1/3 c. Preserved Meyer Lemon, small dice
8 oz. Mascarpone Cheese
Reddi-wip® Real Cream Whipped Topping
For the crêpes: Whisk together flour, eggs, melted butter, sugar and 2 c. milk in a mixing bowl until free of any lumps of flour. Fold in the diced preserved lemon.
For the filling: In another mixing bowl, whisk together mascarpone, Hot Chocolate Mix and 1/4 c. milk. Transfer filling into a pipping bag.
Heat a small non-stick sauté pan to medium heat. Ladle in 2 oz. of crêpe batter at a time, swirling to create one thin layer of batter. Cook crêpes for about 2 minutes per side, until each side is golden brown.
Transfer each crêpe to a half-sheet pan lined with parchment. Reserve warm.
Pipe about 2 tbsp. mascarpone filling into each crêpe. Roll up the individual crêpes around the filling. Plate 3 stuffed crêpes with Reddi-wip® topping.