Lemony Crepe Bake with Strawberries and Powdered Sugar

 


10 store bought crepes (or you can make them yourself)

1 8 oz. container of mascarpone cheese

1/2 cup lemon curd 

Zest from 1 lemon

1/4 tsp salt

Non-stick spray


Topping:

1 pint of strawberries sliced thinly

1/4 cup of granulated sugar

1/2 cup confectioners sugar


Combine sliced strawberries and granulated sugar in a bowl and stir to combine.  Make the  strawberries at least 1 hour ahead of using and store in the refrigerator.


Preheat oven to 350 degrees

Beat together mascarpone cheese, lemon curd, lemon zest and salt with a hand mixer until well combined.  This will take about 1-2 minutes.


Grease a 9x13 baking dish with non-stick spray.

Using an offset spatula, spread 1 tbps. of the mixture onto the center of the crepe.  Spread it out thinly leaving a 1 inch border. Fold the crepe in half and then in half again.


Stack in groups of two and bake for 10-12 minutes.


Once they are out of the oven, let them rest for 3-5 so the cheese center can set.  

Serve on a plate and spoon strawberries and juices over the crepes.  Sprinkle with confectioners sugar.  


Enjoy with Piper Heidsieck Brut Rose Champagne


 



 


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