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

4 Eggs

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


  1. 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.
  2. For the filling: In another mixing bowl, whisk together mascarpone, Hot Chocolate Mix and 1/4 c. milk. Transfer filling into a pipping bag.
  3. 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.
  4. Transfer each crêpe to a half-sheet pan lined with parchment. Reserve warm.
  5. 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.