Description
Delight in these delicate Lemon Mascarpone Stuffed Crepes, perfect for a sweet breakfast or elegant dessert. Thin, tender crepes are filled with a luscious mascarpone cream infused with fresh lemon zest and juice, then topped with a light dusting of powdered sugar and fresh berries for a refreshing finish.
Ingredients
Scale
Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Filling:
- 8 ounces mascarpone cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped to soft peaks
Optional Toppings:
- Powdered sugar
- Lemon zest
- Fresh berries
- Whipped cream
Instructions
- Prepare the crepe batter: In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract. Blend or whisk until smooth. Let the batter rest for 15 to 30 minutes to allow the flour to hydrate fully for tender crepes.
- Cook the crepes: Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly. Cook for 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
- Make the filling: In a bowl, beat together mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until the mixture is light and fluffy.
- Assemble the crepes: Spread 2 to 3 tablespoons of the lemon mascarpone filling onto each crepe. Fold the crepes into quarters or roll them up. Optionally, dust with powdered sugar, sprinkle extra lemon zest, and garnish with fresh berries and whipped cream before serving.
Notes
- Crepes and filling can be made ahead and stored separately; wrap crepes tightly in plastic wrap and refrigerate. Fill just before serving for best texture.
- For a tangier flavor, add extra lemon zest or a splash more lemon juice to the filling.
- Use a nonstick pan and light greasing to prevent the crepes from sticking and to achieve even browning.
- Resting the batter is key for tender crepes as it allows the flour to absorb the liquid fully.
