Lemon Mascarpone Stuffed Crepes

These Lemon Mascarpone Stuffed Crepes are the ultimate indulgence, combining delicate crepes with a sweet, tangy mascarpone filling that’ll transport you straight to a Parisian café. Light and fluffy crepes filled with a creamy lemon-infused mascarpone cheese—what could be better? They’re perfect for brunch, dessert, or any time you want to treat yourself to something extra special. With a burst of citrusy goodness and a rich, smooth texture, these crepes are a showstopper that will leave everyone asking for the recipe!

Why You’ll Love Lemon Mascarpone Stuffed Crepes

• Delicate Yet Decadent: The crepes are light and airy, while the mascarpone filling is rich and luxurious, creating the perfect balance of flavors and textures.
• Refreshing Lemon Flavor: The lemon adds a refreshing, zesty twist that brightens the sweetness of the mascarpone filling.
• Perfect for Special Occasions: Whether it’s a weekend brunch or a celebration, these stuffed crepes will elevate any meal and impress your guests.
• Customizable Fillings: While lemon mascarpone is the star here, you can easily swap in other fruit fillings like strawberries or blueberries to change things up.
• Easy to Make: Don’t be intimidated—this recipe is surprisingly simple! The crepes come together in a snap, and the filling is a breeze to whip up.

Ingredients in Lemon Mascarpone Stuffed Crepes

For the crepes:

• All-purpose Flour: The base of the crepe batter, giving them that perfect thin and soft texture.
• Eggs: For structure and a tender texture.
• Milk: Adds moisture and richness to the batter.
• Butter: For a rich, buttery flavor and to keep the crepes soft.
• Vanilla Extract: A touch of sweetness and depth of flavor.
• Salt: Just a pinch to balance the sweetness of the filling and crepes.

For the mascarpone filling:

• Mascarpone Cheese: The creamy, rich Italian cheese that forms the heart of the filling.
• Powdered Sugar: To sweeten the mascarpone filling without overpowering its delicate flavor.
• Lemon Zest: For a burst of fresh, aromatic citrus flavor that pairs perfectly with the creamy cheese.
• Lemon Juice: To add a tangy brightness to the filling and balance the sweetness.
• Heavy Cream: To lighten the mascarpone and give the filling a smooth, silky texture.

For garnish (optional):

• Fresh Berries: Strawberries, blueberries, or raspberries add a pop of color and freshness.
• Powdered Sugar: A light dusting on top for a sweet finishing touch.
• Fresh Mint: For a burst of color and a hint of freshness.

Instructions

Make the Crepe Batter

In a mixing bowl, whisk together the flour, eggs, milk, melted butter, vanilla extract, and salt until smooth and lump-free. The batter should have the consistency of heavy cream. If it’s too thick, add a little more milk until it reaches the right consistency. Let the batter rest for at least 15 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of the batter into the skillet, swirling the pan to spread it evenly in a thin layer. Cook for about 1-2 minutes on the first side, or until the edges begin to lift and the crepe is lightly golden. Flip and cook for an additional 30 seconds to 1 minute. Remove the crepe and set it aside. Repeat with the remaining batter, stacking the cooked crepes on a plate.

Make the Mascarpone Filling

In a mixing bowl, combine the mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Mix until smooth and creamy. If the mixture is too thick, add a splash of heavy cream to loosen it up until it reaches a smooth, spreadable consistency.

Assemble the Crepes

Place one crepe on a flat surface. Spread a generous spoonful of the mascarpone filling in the center. Fold the crepe in half, then fold again into a triangle or roll it up. Repeat with the remaining crepes and filling.

Serve and Garnish

Arrange the stuffed crepes on a platter. Garnish with fresh berries, a dusting of powdered sugar, and fresh mint leaves for a beautiful finishing touch. Serve immediately and enjoy!

Nutrition Facts

Servings: 4 Calories per serving: 400 Total Fat: 24g Saturated Fat: 14g Unsaturated Fat: 8g Trans Fat: 0g Cholesterol: 95mg Sodium: 150mg Total Carbohydrates: 40g Dietary Fiber: 1g Sugars: 18g Protein: 8g

Preparation Time

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes

How to Serve Lemon Mascarpone Stuffed Crepes

• For Brunch: These crepes make an indulgent brunch dish when paired with a fresh fruit salad and a side of crispy bacon or sausage.
• As Dessert: Serve them with a drizzle of honey or chocolate sauce for a sweet treat after dinner.
• With Coffee or Tea: They pair wonderfully with a cup of coffee or tea, making for a perfect afternoon snack or light dessert.

Additional Tips

• Make-Ahead Crepes: You can make the crepes ahead of time and store them in the refrigerator for up to 2 days. Just reheat them gently in a skillet before filling.
• Adjust the Sweetness: If you prefer your crepes on the sweeter side, you can add more powdered sugar to the mascarpone filling to taste.
• Fruit Fillings: Mix things up by swapping the lemon for other fruit zest, like orange, lime, or even berries, to create your own unique filling flavors.
• Vegan Option: For a dairy-free version, swap the mascarpone cheese for a plant-based cream cheese and use a non-dairy milk in the crepes.

FAQ

Q1: Can I make the crepes ahead of time? A1: Yes! You can make the crepes a day or two ahead and store them in the fridge. Just reheat them gently before filling and serving. Q2: Can I freeze the crepes? A2: Absolutely! Stack the cooled crepes with parchment paper in between and freeze them for up to a month. To reheat, simply warm them in the microwave or skillet. Q3: Can I use a different filling for the crepes? A3: Yes! You can use whipped cream cheese, Nutella, or fruit preserves if you want to change up the filling. Q4: Can I make these crepes gluten-free? A4: Yes, you can make them gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Q5: How do I prevent the crepes from sticking? A5: Use a non-stick skillet and lightly grease it with butter or oil before pouring in the batter. You can also use cooking spray for easy release. Q6: How do I store leftovers? A6: Store leftover stuffed crepes in an airtight container in the fridge for up to 2 days. Reheat in the microwave or skillet before serving. Q7: Can I make the mascarpone filling ahead of time? A7: Yes! You can make the mascarpone filling a day ahead and store it in the fridge. Just give it a good stir before using. Q8: Can I add other fruits to the filling? A8: Absolutely! Fresh berries like raspberries, strawberries, or blueberries would be delicious in the mascarpone filling. Q9: Can I make the crepes without eggs? A9: Yes, you can use an egg substitute like a flax egg or a store-bought egg replacer in place of the eggs. Q10: Can I make these crepes vegan? A10: Yes, simply swap the mascarpone cheese for a plant-based cream cheese, and use a dairy-free milk in the crepe batter.

Conclusion

These Lemon Mascarpone Stuffed Crepes are a showstopper that combines the elegance of crepes with the rich, creamy texture of mascarpone cheese. With a refreshing lemony twist, they’re perfect for brunch, dessert, or whenever you’re craving something a little indulgent. Whether you’re treating yourself or entertaining guests, these crepes are sure to impress and bring a little taste of luxury to your table! Print