These Lemon Mascarpone Stuffed Crepes are a dreamy breakfast or dessert option that’s light, tangy, and perfectly indulgent. The crepes are delicate and thin, filled with a luscious mascarpone filling that’s infused with the refreshing zest of lemon. Trust me, these crepes are like a little slice of heaven on a plate, and the best part? They’re surprisingly easy to make!
Why You’ll Love Lemon Mascarpone Stuffed Crepes
This recipe isn’t just about the crepes—it’s about creating a moment of joy with every bite. Here’s why it’s a favorite:
Versatile: You can enjoy these crepes as a sweet breakfast treat or serve them as a fancy dessert for your next dinner party.
Budget-Friendly: With simple ingredients like eggs, flour, mascarpone, and lemon, this dish won’t break the bank while still feeling luxurious.
Quick and Easy: Once you get the hang of making crepes, they come together quickly. Plus, the mascarpone filling is a breeze to whip up.
Customizable: If you want to make it extra special, feel free to add a drizzle of chocolate sauce, some fresh berries, or a dusting of powdered sugar.
Crowd-Pleasing: Whether you’re treating yourself or serving guests, these crepes will wow everyone. They’re light, flavorful, and absolutely delicious.
Ingredients
Here’s everything you need to make these lemony, creamy crepes:
Flour: The base for your crepe batter—gives them that soft and delicate texture.
Eggs: They help bind everything together and give the crepes a rich, smooth texture.
Milk: Adds moisture to the batter and makes the crepes tender.
Butter: For flavor and a slightly crispy edge to your crepes.
Mascarpone Cheese: The creamy star of the filling. It’s rich, smooth, and just perfect when paired with the bright lemon.
Lemon Zest: Adds a burst of citrus freshness that perfectly balances the rich mascarpone.
Lemon Juice: For a little tang that complements the sweetness of the crepes and cuts through the richness of the mascarpone.
Powdered Sugar: For sweetening the mascarpone filling without making it too heavy.
Vanilla Extract: Adds a warm, aromatic touch to the filling.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making these delicious, stuffed crepes:
Make the Crepe Batter: In a bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth. Add melted butter and whisk again until the batter is lump-free. Let the batter rest for 10-15 minutes to allow the flour to hydrate fully.
Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a small amount of batter into the pan, swirling it around to cover the bottom. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes until golden brown. Repeat with the rest of the batter, setting the crepes aside as you go.
Make the Mascarpone Filling: In a medium bowl, combine the mascarpone, lemon zest, lemon juice, powdered sugar, and vanilla extract. Whisk until smooth and creamy. Adjust the sweetness with more powdered sugar if needed.
Assemble the Crepes: Place a crepe on a flat surface and spread a spoonful of the mascarpone mixture down the center. Fold the sides of the crepe over the filling and roll it up. Repeat with the remaining crepes.
Serve and Enjoy: Arrange the stuffed crepes on a plate, and for an extra touch, dust with powdered sugar or drizzle with fresh lemon juice. Serve immediately while warm for the best experience.
Nutrition Facts
Servings: 4
Calories per serving: 330
(Note: The full nutrition details, including exact calorie counts and measurements, are available in the recipe card below.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Lemon Mascarpone Stuffed Crepes
These crepes are perfect for a special breakfast or an elegant dessert. Here are a few serving suggestions to elevate your meal:
- With Fresh Berries: Serve these crepes with a handful of fresh strawberries, blueberries, or raspberries to add a pop of color and flavor.
- Drizzle with Honey or Syrup: For an extra touch of sweetness, drizzle some honey or maple syrup over the crepes before serving.
- Topped with Whipped Cream: A dollop of whipped cream on top adds extra richness and makes the dish feel even more indulgent.
- With a Cup of Tea or Coffee: These crepes pair wonderfully with a warm cup of tea or coffee for a complete, cozy breakfast.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Rest the Batter: Letting the batter rest for a few minutes helps the crepes cook more evenly and become more tender.
- Keep Crepes Warm: If you’re making a large batch, keep the cooked crepes warm in the oven (set to low) while you prepare the rest.
- Make Ahead: You can make the crepes ahead of time, store them in the fridge, and assemble them with the mascarpone filling just before serving.
FAQ’s
- Can I make these crepes gluten-free?
Yes, you can substitute the flour with a gluten-free all-purpose flour blend. - Can I use ricotta instead of mascarpone?
Yes, ricotta can be used as a substitute, but mascarpone offers a creamier and richer texture. - How can I make these crepes dairy-free?
To make them dairy-free, use a non-dairy milk (like almond or oat milk) and a dairy-free butter substitute. For the filling, you can use coconut cream instead of mascarpone. - Can I freeze these crepes?
Yes! You can freeze the crepes without the filling. Just layer them between parchment paper and store them in a freezer-safe bag. - Can I add chocolate to the filling?
Yes, you can mix in some melted chocolate or cocoa powder for a decadent twist. - What if I don’t have a non-stick skillet?
If you don’t have a non-stick skillet, make sure to grease your pan well to prevent the crepes from sticking. - Can I make the batter the night before?
Yes, you can prepare the crepe batter the night before and store it in the fridge. Just give it a quick stir before using. - Can I use other fruits in the filling?
Yes, you can add a small amount of mashed fruit (like strawberries or raspberries) to the mascarpone filling for a fruity twist. - How can I make these crepes more flavorful?
Add a little cinnamon or nutmeg to the batter for a warm, spiced flavor. - Can I serve these crepes cold?
While these crepes are best served warm, you can enjoy them cold as well—just be sure to store them properly.
Conclusion
These Lemon Mascarpone Stuffed Crepes are the perfect balance of tangy, creamy, and light, all wrapped up in a delicate crepe. Whether you’re enjoying them for breakfast or treating yourself to a decadent dessert, they’ll leave you feeling satisfied and happy. Give them a try—you’re going to love every bite!
Print
Lemon Mascarpone Stuffed Crepes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 crepes 1x
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Delicate crepes filled with a creamy lemon mascarpone filling, offering a perfect balance of sweet and tangy flavors, ideal for a decadent breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- Butter or oil, for cooking crepes
Instructions
- In a bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs, milk, melted butter, and vanilla extract.
- Gradually whisk the wet ingredients into the dry ingredients until smooth. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until lightly golden, then flip and cook for another 30 seconds. Repeat with the remaining batter to make crepes.
- In a bowl, combine the mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Mix until smooth.
- Spread a generous amount of the lemon mascarpone filling onto each crepe, fold or roll the crepes, and serve warm.
- Optional: Dust with powdered sugar or garnish with fresh berries before serving.
Notes
- For a richer flavor, use full-fat mascarpone cheese.
- Crepes can be made ahead and stored in the refrigerator for up to 2 days. Reheat them lightly before serving.
- You can substitute the lemon zest with orange zest for a different citrus flavor.
Nutrition
- Serving Size: 1 crepe
- Calories: 240
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg