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
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- 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