Lemon Crepes with Almond Mascarpone
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 29
- Saturated Fat
- 14
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 12
- Cholesterol
- 210
- Sodium
- 203
- Total: 30 min
- Active: 30 min
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
- 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.