Recipe courtesy of Giada De Laurentiis
Lemon Crepes with Almond Mascarpone
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 12 g
- Cholesterol
- 210 mg
- Sodium
- 203 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 12 g
- Cholesterol
- 210 mg
- Sodium
- 203 mg
Ingredients
Lemon Crepes:
Almond Mascarpone Filling:
To serve:
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Directions
- For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside.
- For the almond mascarpone filling: Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds.
- Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed.
- To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired.
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