Lemon Crepes with Almond Mascarpone

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Lemon Crepes:

1 cup whole milk

3 large eggs 

1 teaspoon vanilla extract

3/4 cup all-purpose flour 

2 tablespoons sugar 

1/8 teaspoon kosher salt 

2 teaspoons lemon zest (about 2 lemons) 

1 tablespoon unsalted butter, at room temperature 

Almond Mascarpone Filling:

1/2 cup heavy cream

1/4 cup mascarpone cheese 

1 tablespoon sugar 

1/4 teaspoon vanilla extract 

1/4 cup chopped Marcona almonds 

To serve:

Blueberries

Lemon zest 

Powdered sugar 

Melted dark chocolate, optional 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.