Lemon Mascarpone Stuffed Crepes
Lemon Mascarpone Stuffed Crepes are an elegant yet easy breakfast, brunch, or dessert option featuring delicate homemade crepes filled with a rich, creamy mascarpone and lemon filling. Light, tangy, and beautifully sweet, they feel fancy enough for special occasions but are simple enough for any day you’re craving a little extra sunshine on your plate.
Ingredients
- For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tablespoons melted butter plus more for the pan
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- For the Lemon Mascarpone Filling:
- 1 cup mascarpone cheese softened
- 3 tablespoons powdered sugar
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- For Serving:
- Powdered sugar for dusting
- Fresh berries optional
- Extra lemon zest optional
Instructions
- Make the crepe batter: In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Let the batter rest for about 10 minutes while you prepare the filling.
- Prepare the lemon mascarpone filling: In a medium bowl, beat the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract together until creamy and smooth. Set aside.
- Cook the crepes: Heat a nonstick skillet or crepe pan over medium heat and lightly brush with butter. Pour about 1/4 cup of batter into the pan, tilting to spread evenly into a thin circle. Cook for 1–2 minutes until the edges lift slightly and the bottom is golden. Flip and cook another 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Fill the crepes: Spread a few tablespoons of the lemon mascarpone filling down the center or across half of each crepe. Gently fold or roll the crepe around the filling.
- Serve: Dust with powdered sugar and garnish with fresh berries and extra lemon zest if desired. Serve immediately and enjoy!
Notes
- Crepes can be made ahead and stored in the fridge for up to 2 days, stacked with parchment paper between each crepe.
- For an extra flavor boost, drizzle a little honey or warm lemon syrup over the finished crepes.
- Feel free to add fresh raspberries or blueberries inside the crepes along with the filling for a fruity twist.
- If you don’t have mascarpone, softened cream cheese can be substituted (though mascarpone will give the best rich, creamy texture).
- To make the crepes extra tender, let the batter rest in the fridge for 30 minutes to an hour if you have the time.