There’s something so special about crepes. They feel fancy—like something you should only eat at a cute little café in Paris—but guess what? They’re actually super easy to make at home. Lemon Mascarpone Stuffed Crepes are the perfect blend of light, creamy, and just the right amount of sweet. The delicate crepes are filled with a luscious lemon-kissed mascarpone filling that’s silky, slightly tangy, and basically irresistible.

I love whipping these up for weekend brunches, special occasions (like Mother’s Day or birthdays), or even just when I’m feeling a little extra on a Saturday morning. They’re easier than you think, customizable for different flavor moods, and an absolute showstopper when you plate them up with a dusting of powdered sugar and a handful of fresh berries.

Why You’ll Love This Recipe

Elegant but easy: Crepes sound fancy, but they’re totally doable with just a blender and a nonstick pan.
Bright, fresh flavor: The lemon mascarpone filling is light, creamy, and refreshing—not heavy or overly sweet.
Perfect for any occasion: Brunch, dessert, or even a special breakfast in bed!
Make-ahead friendly: You can make the crepes and filling in advance and assemble them when you’re ready to eat.
Versatile: Swap out the lemon for orange zest, add berries, or drizzle with chocolate—so many options.
Crowd-pleasing: Everyone loves these, from kids to adults (even the “I don’t really like dessert” folks).

Ingredients You’ll Need

For the Crepes:

All-purpose flour – Regular flour is perfect here; just a little for that delicate structure.
Milk – Whole milk works best, but 2% is fine too.
Eggs – For richness and structure.
Butter – Melted butter gives the crepes that beautiful tender texture.
Sugar – Just a tiny bit to add a whisper of sweetness.
Vanilla extract – Makes the crepes extra fragrant.
Salt – To balance out all the flavors.

For the Lemon Mascarpone Filling:

Mascarpone cheese – Think cream cheese’s fancier, creamier cousin. So dreamy!
Powdered sugar – For a smooth, sweet texture.
Lemon zest – Adds bright, citrusy flavor without overpowering.
Lemon juice – A little fresh squeeze to keep things zingy.
Heavy cream – Helps lighten up the mascarpone and make the filling fluffy.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Make the crepe batter

In a blender, combine the flour, milk, eggs, melted butter, sugar, vanilla, and salt. Blend until smooth (about 15–20 seconds). Let the batter rest for at least 20–30 minutes—this helps the flour fully absorb the liquid and gives you softer crepes.

Shortcut tip: You can even make the batter the night before and refrigerate it!

Step 2: Cook the crepes

Heat a nonstick skillet over medium heat and lightly grease it with butter or nonstick spray. Pour about ¼ cup of batter into the center of the pan, then swirl the pan immediately to spread the batter thinly and evenly.

Cook for about 1–2 minutes until the edges start to lift and the bottom is lightly golden. Flip carefully (a thin spatula works best) and cook the second side for about 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes with a little wax paper or parchment between them if you like.

Step 3: Make the lemon mascarpone filling

In a medium bowl, beat the mascarpone, powdered sugar, lemon zest, and lemon juice together until smooth. In a separate bowl, whip the heavy cream until it forms soft peaks, then gently fold it into the mascarpone mixture. The result? A cloud-like, lemony dream filling.

Step 4: Assemble the crepes

Spread a few tablespoons of the lemon mascarpone filling onto the center of each crepe. Fold them up however you like—roll them like logs, fold them into quarters, or just loosely wrap them up.

Step 5: Garnish and serve

Dust with powdered sugar, add a few fresh berries (strawberries, blueberries, raspberries—whatever you love), and maybe even an extra zest of lemon for that extra pop. Serve immediately and watch everyone’s eyes light up!

Helpful Tips

Use a blender for the batter: It ensures everything gets perfectly mixed and prevents lumps.
Rest the batter: This step is key for tender, flexible crepes.
Don’t overfill: A little filling goes a long way—too much and your crepes might tear.
Keep crepes warm: If you’re making a big batch, you can keep cooked crepes warm in a 200°F (95°C) oven until you’re ready to serve.
Mascarpone matters: Make sure your mascarpone is at room temperature before you start mixing—it’ll blend much more easily and create a smoother filling.
Mix up the flavor: Swap lemon for orange, lime, or even a little almond extract for a new twist!

Frequently Asked Questions (FAQs)

Can I make the crepes ahead of time?
Absolutely! Cooked crepes can be made up to 2 days ahead and stored in the fridge, tightly wrapped. Just rewarm gently in the microwave or a low oven.

Can I freeze crepes?
Yes! Stack them with parchment or wax paper between each crepe, wrap tightly in plastic, and freeze for up to 2 months. Thaw overnight in the fridge before using.

What if I can’t find mascarpone?
You can substitute cream cheese, but soften it well and maybe add a splash of extra cream to keep the filling light and fluffy.

Can I make this filling less sweet?
Definitely. Just reduce the powdered sugar to your taste—this filling is super flexible.

Is this recipe good for meal prep?
It’s more of a “make and eat” situation for the best texture, but you can prep the components (crepes and filling) ahead of time and assemble when ready.

I make these Lemon Mascarpone Stuffed Crepes way more often than I probably should admit—especially when I want to impress friends or treat myself without a ton of effort. They’re light but satisfying, and the lemony filling is seriously good enough to eat with a spoon (no judgment if you do).

Give them a try and let me know what you think! I’d love to see how you personalize them—maybe with different fruits, nuts, or a chocolate drizzle?