If you’re in the mood for something light yet indulgent, these Lemon Mascarpone Stuffed Crepes are a total game-changer. Imagine a delicate crepe, golden and tender, wrapped around a velvety mascarpone filling with the perfect balance of sweet and tangy lemon. It’s the kind of dish that feels special but is surprisingly simple to make. Whether you’re treating yourself to a weekend breakfast or looking to impress at a brunch gathering, this recipe is the one to reach for. Trust me, it’s pure bliss in every bite.
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Why You’ll Love Lemon Mascarpone Stuffed Crepes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re enjoying a quiet breakfast, hosting a brunch party, or indulging in a sweet treat for dessert, these crepes fit any occasion. Here’s why it’s a favorite:
Versatile: These crepes work for breakfast, brunch, or even dessert. They’re light yet satisfying, perfect for any time of day. Imagine serving them with a side of fresh berries, or perhaps a drizzle of maple syrup for that extra touch of sweetness.
Elegant & Impressive: While the recipe is easy to follow, these crepes feel incredibly sophisticated. The lemon mascarpone filling is rich yet refreshing, making it feel like you’ve stepped up your cooking game.
Bright & Flavorful: The zingy lemon mixed with the creamy mascarpone creates the perfect balance, making each bite feel like a celebration of fresh, vibrant flavors.
Customizable: You can tweak the filling or topping to suit your tastes—add some honey, mix in fresh fruit, or top with a sprinkle of powdered sugar.
Quick & Easy: Despite its elegant appearance, this dish comes together quickly and without any fuss. You’ll feel like a chef, but it’s all thanks to simple ingredients and steps.
Ingredients
Here’s everything you’ll need for these luscious lemon mascarpone stuffed crepes:
Crepes
Light and delicate, these crepes form the perfect vessel for the creamy lemon mascarpone filling. They’re soft but sturdy enough to hold the filling.
Mascarpone Cheese
Rich, creamy, and slightly sweet, mascarpone cheese is the heart of the filling. It gives the crepes a luscious texture that melts in your mouth.
Lemon Zest
A little zest of lemon brings bright, fresh citrus flavor that pairs beautifully with the mascarpone.
Lemon Juice
For that perfect citrusy tang, a bit of fresh lemon juice adds depth to the filling. It’s the balance of sweetness and tartness that makes this dish shine.
Powdered Sugar
A touch of powdered sugar to sweeten the mascarpone filling without overpowering the lemon’s natural flavor.
Vanilla Extract
A dash of vanilla adds a hint of warmth and depth to the sweet filling, complementing the citrus.
Butter
For cooking the crepes and adding a little richness, butter gives the crepes a beautiful golden-brown finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these delicate and indulgent crepes:
1. Make the Crepe Batter:
In a bowl, whisk together your crepe ingredients—flour, eggs, milk, a pinch of salt, and a little melted butter. Mix until smooth. Let the batter rest for 20-30 minutes; this helps create a tender texture for the crepes.
2. Cook the Crepes:
Heat a non-stick skillet over medium heat and add a small amount of butter. Pour a small amount of batter into the skillet, swirling it around to form a thin, even layer. Cook for 1-2 minutes until golden, then flip and cook for another minute. Repeat with the remaining batter. Stack the crepes on a plate and set aside.
3. Prepare the Mascarpone Filling:
In a bowl, combine the mascarpone cheese, lemon zest, lemon juice, powdered sugar, and vanilla extract. Mix until smooth and creamy. Taste, and adjust the sweetness or lemony flavor if needed.
4. Assemble the Crepes:
Take one crepe and spoon a generous amount of the mascarpone filling into the center. Gently fold the sides of the crepe over the filling, then roll it up to form a neat little package.
5. Serve and Enjoy:
Serve the stuffed crepes immediately. Top with a dusting of powdered sugar, a drizzle of honey, or fresh berries for that extra pop of flavor. You can also serve them with a dollop of whipped cream for added indulgence.
How to Serve Lemon Mascarpone Stuffed Crepes
These crepes are fantastic on their own, but here are a few ideas to take your serving to the next level:
Fresh Fruit: Serve with a handful of fresh berries like raspberries, strawberries, or blueberries for a burst of color and natural sweetness.
Maple Syrup: A drizzle of rich maple syrup will add that classic sweetness we all love with crepes.
Whipped Cream: For an extra indulgent touch, top with freshly whipped cream.
Honey or Agave: A light drizzle of honey or agave syrup brings just the right amount of sweetness without overpowering the delicate crepes.
Nuts: For a little crunch, sprinkle some chopped toasted almonds or hazelnuts on top.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Rest the Batter: Letting the crepe batter rest allows the gluten to relax, making the crepes more tender and easy to cook.
Adjust the Zest: Add more lemon zest if you love that fresh citrus kick. It will make the filling even more aromatic and flavorful.
Substitute Mascarpone: If you can’t find mascarpone, you can substitute with cream cheese or ricotta, though the texture will be a bit different.
Make Ahead: You can prepare the crepes ahead of time and store them in the fridge, stacked with parchment paper between each crepe to prevent sticking. Just warm them up before serving.
Store Leftovers: If you have any leftovers, store the crepes in an airtight container in the fridge for up to 2 days. They’re best eaten fresh, but you can reheat them gently in the microwave or on a skillet.
FAQ Section
Q1: Can I make the crepes ahead of time?
A1: Absolutely! You can make the crepes in advance, stack them with parchment paper between each crepe, and refrigerate them for up to 2 days. Warm them up before assembling.
Q2: Can I use a different filling?
A2: Yes! Feel free to experiment with different fillings like whipped cream, chocolate spread, or a fruit compote. The crepes are super versatile.
Q3: How do I store leftovers?
A3: Store leftover crepes in an airtight container in the fridge for up to 2 days. Reheat them gently in the microwave or on a skillet.
Q4: Can I freeze these crepes?
A4: Yes! You can freeze the crepes. Stack them with parchment paper between each crepe, wrap tightly in plastic wrap, and store in a freezer-safe bag for up to 2 months. Reheat gently before serving.
Q5: Can I make these crepes gluten-free?
A5: Yes! You can use a gluten-free flour blend to make the crepes gluten-free.
Q6: Can I adjust the sweetness of the filling?
A6: Absolutely! Feel free to add more powdered sugar if you prefer a sweeter filling or use less for a more subtle flavor.
Q7: Can I use a non-dairy option for the mascarpone?
A7: Yes, you can use a non-dairy cream cheese or mascarpone alternative if you’re dairy-free.
Q8: How do I keep the crepes warm if I’m serving a crowd?
A8: You can keep the crepes warm in a low-temperature oven (around 200°F) covered with foil. Just be sure to serve them within an hour for the best texture.
Q9: Can I use a store-bought crepe mix?
A9: Yes, if you’re short on time, store-bought crepe mixes work just fine! Just make sure to follow the instructions for a thin, tender crepe.
Q10: How do I make sure the crepes don’t stick to the pan?
A10: Make sure the pan is hot enough before adding the batter, and always use a small amount of butter to grease the pan. A non-stick skillet works best for easy flipping.
Conclusion
There you have it—Lemon Mascarpone Stuffed Crepes, the perfect treat for any time you want something sweet, light, and a little bit fancy. They’re simple to make, but they’ll make you feel like a gourmet chef. Whether you’re serving them for breakfast, brunch, or dessert, these crepes are sure to bring smiles to the table. Enjoy!
Print
Lemon Mascarpone Stuffed Crepes
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 12 crepes (serves 4) 1x
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
These Lemon Mascarpone Stuffed Crepes are a luscious brunch treat featuring thin, buttery crepes filled with a sweet, tangy, and creamy lemon mascarpone mixture. Perfect for special mornings or elegant gatherings.
Ingredients
- For Crepes:
- 2 eggs
- 1 cup milk
- 2 tablespoons butter, melted, plus more for cooking
- 1 teaspoon vanilla
- 1 cup flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- For Lemon Mascarpone Filling:
- 8 ounces mascarpone cheese, softened
- Zest of 2 lemons
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- To make the crepe batter, combine eggs, milk, melted butter, and vanilla extract in a blender. Pulse two times.
- Add flour, sugar, and salt. Blend for thirty seconds until smooth.
- Cover the blender and refrigerate the batter for thirty minutes to rest.
- Meanwhile, to make the lemon mascarpone filling, place mascarpone in a large bowl and beat with a wooden spoon until light and fluffy. Beat in the lemon zest.
- In another bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form.
- Fold the whipped cream gently into the mascarpone mixture until combined.
- To cook the crepes, heat a skillet over medium heat and add a small amount of butter to coat the pan.
- Using a ¼-cup measure, scoop batter onto the pan and swirl to form a thin pancake.
- Cook for about two minutes, loosen edges, then flip and cook for another minute until golden brown. Transfer to a plate.
- Repeat with remaining batter, adding butter as needed between crepes.
- Serve the warm crepes spread with the lemon mascarpone filling.
Notes
- The first crepe often turns out imperfect — don’t be discouraged!
- For savory crepes, omit the vanilla and sugar from the batter and fill with savory ingredients.
- Crepes can be made ahead and kept warm in a low oven or reheated gently before serving.
Nutrition
- Serving Size: 3 crepes with filling
- Calories: 450
- Sugar: 18g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg