Key Lime Crepes

by Rich @ NJR
(PA)

I had been toying with this idea for some time since I love Key Lime Pie. This could run a close second!

Crepe 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

Crepe Filling Ingredients:

• 8 oz. mascarpone cheese


• 4 Tbsp. (heaping) of Cool Whip


• 2½ oz. lime juice from concentrate


• Zest of one whole lime


• ¼ fresh lime, peeled and de-fleshed


• ½ medium Hass Avocado


• 2 Tbsp. sugar or 1¾ tbsp. agave nectar

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 well mixed. Add in the lime juice and lime zest. Blend to mix.

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

Add in the ¼ of 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 crepe 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!

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