Key Lime Crepes

Key Lime Crepes

Batter Ingredients

* ¾ cup of all-purpose flour
* 1 tbsp of melted butter
* 1¼ cups of skim milk
* 2 eggs
* ¾ tsp of salt
* 3 graham crackers, finely crumbled

Yield: 10 8-inch or 12 6-inch crepes

Filling Ingredients

* 8 oz. Mascarpone cheese
* 4 Tbsp. (heaping) Cool Whip
* 2 1/2 oz. lime juice from concentrate
* Zest of one whole lime
* 1/4 fresh lime, peeled and rind removed
* 1/2 Medium sized Hass Avocado
* 2 Tbsp. sugar or 1 3/4 Tbsp. Agave nectar

How we make it

Add all ingredients for batter to a blender
and blend thoroughly to combine. Transfer
mixture to a different container and refrigerate
for at least 30 minutes to allow the batter to
rest and fully come together.

Meanwhile, clean the blender then add in the Cool
Whip and avocado. Blend until pretty well mixed.
Add in the lime juice and lime zest. Blend to mix.

Add in the Mascarpone cheese and sugar or agave.
Blend to mix and combine until mixture becomes creamy.

Add in the 1/4 fresh lime, tearing the pulp as you add it.
Blend again on high. The Mascarpone may become a little
"curdled" looking with the lime juice. Not to worry though,
it's fine.

After thouroughly blending all the ingredients together,
transfer to a container, cover and refrigerate until you
are ready to make the crepes.

Note that even though there is lime juice and fresh lime in
the mixture, the avocado may begin to turn brown a bit.
Therefore it is advised not to make the filling more than
an hour or so before you will make the crepes.

Final step - in a small to medium non-stick crepe pan or
shallow skillet add a Tbsp. of olive oil or grapeseed oil
and coat the pan. Even though it is a non-stick pan this
will allow the crepes to release more easily.

With the pan on medium-high heat drop in about 1/4 cup of
the crepe batter and remove the pan from the heat, holding it
up and swirling it to get the batter to the edges of the
pan. Place it back on the heat and cook the first side of
the crepe.

When the first side of the crepe is finished (golden brown)
flip it and cook the second side. Lay it on a plate and
repeat until you make all of the crepes.

After all the crepes are finished, lay crepes flat on a serving
dish, spoon on some of the filling (use your judgement but
about two or three tablespoons should do it), placing it in
the middle of each crepe.

Roll the crepes to encase the filling. You can top each one
with a dollop of vanilla ice cream or powdered sugar.
Garnish with a slice of fresh lime and serve!