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Fruit Filled Lemon Crepe Cups with Coconut Whipped Cream

Jessica Knott
  • minutes
  • Serves 20

INGREDIENTS

1

+ 1/2 cups milk

1

+ 1/4 cups all-purpose flour

2 tbsp

sugar

3

large eggs

2 tbsp

unsalted butter, melted

1 tsp

lemon extract

2 tsp

vanilla extract

vegetable oil/spray

2 14 ounce cans

coconut cream or full-fat coconut milk

1/2 cup

powdered sugar

1 tsp

vanilla extract/lemon extract

1 cup

diced strawberries

1 cup

blueberries

1/2 cup

raspberries

2

kiwi, diced

powdered sugar, to garnish