Description

Delight in these delicate Lemon Mascarpone Stuffed Crepes, featuring thin, tender crepes filled with a luscious lemon-infused mascarpone cream. Perfectly balanced with a hint of vanilla and a dusting of powdered sugar, these crepes make a refreshing and elegant dessert or breakfast treat, garnished with fresh berries and mint for an added burst of flavor and color.

Ingredients

Scale

For the crepes:

1 cup all-purpose flour
2 large eggs
1 cup milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Pinch of salt

For the mascarpone filling:

1 cup mascarpone cheese
1/4 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

For serving:

Powdered sugar, for dusting
Fresh berries (optional)
Mint leaves (optional)

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Instructions

Make the crepes: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, vanilla extract, and a pinch of salt until the batter is smooth. Allow the batter to rest for 10-15 minutes to help the flour hydrate and ensure tender crepes.
Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of batter into the pan, swirling it to form a thin, even layer. Cook for 1-2 minutes until the edges begin to lift, then carefully flip the crepe and cook for another 30 seconds. Repeat with remaining batter, stacking crepes on a plate to cool.
Prepare the mascarpone filling: In a bowl, whisk together the mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy, ensuring even lemon flavor throughout.
Stuff the crepes: Once the crepes have cooled slightly, spoon a generous amount of the mascarpone filling into the center of each crepe. Gently fold or roll the crepes to encase the creamy lemon mascarpone mixture nicely.
Serve: Place the stuffed crepes on a serving plate. Dust them lightly with powdered sugar, and garnish with fresh berries and mint leaves if desired to add visual appeal and complementary flavors.
Enjoy: Serve immediately to savor the light, zesty, and creamy goodness of these homemade lemon mascarpone stuffed crepes.

Notes

Resting the crepe batter is crucial for tender texture and easier cooking.
Use a non-stick skillet for best results to prevent sticking and tearing.
Fresh lemon zest provides the best flavor, but frozen zest can be used in a pinch.
Crepes can be made ahead and stored in the refrigerator, and filling added just before serving.
These crepes can be served with a drizzle of honey or lemon syrup for added sweetness.