Crepes with Lemon Curd and Mascarpone

This recipe was a complete afterthought.  I woke up this morning to the news that it was National Pancake Day (aka Fat Tuesday) and was taken aback. Right now it looks more like Christmas!  But didn’t I say last year that I wasn’t going to miss it again?  So I pulled myself together and at the last minute, made Crepes with Lemon Curd and Mascarpone. 

Crepes with lemon curd and mascarpone, served

Crepes with lemon curd and mascarpone, served

Kathy, from Bakeaway with Me, had just made some fancier crepes and had suggested I try them with my homemade Lemon Curd. In addition, an Internet search on what to do with lemon curd, found just about every second person saying put it inside crepes.  So crepes were definitely on my list. 

Spread crepes with lemon curd and mascarpone

Spread crepes with lemon curd and mascarpone

With the time crunch and none of the oranges (yes I finally used up my case of oranges) in Kathy’s recipe, I ended up doing a basic crepe, but she was right–lemon curd is great in crepes.  I added some Mascarpone too ‘cause mascarpone is awesome with anything fruity. 

Sprinkle with powdered sugar

Sprinkle with powdered sugar

No lemon curd? Berries would be a great substitute.   And if the leftovers last beyond breakfast tomorrow, I’ll be thawing some frozen blueberries and trying this again.

lemon-crepes-sq3

Laissez les bons temps rouler!

Crepes with Lemon Curd and Mascarpone
Yields 12
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Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
144 calories
13 g
77 g
8 g
5 g
4 g
81 g
103 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
81g
Yields
12
Amount Per Serving
Calories 144
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 77mg
26%
Sodium 103mg
4%
Total Carbohydrates 13g
4%
Dietary Fiber 0g
1%
Sugars 4g
Protein 5g
Vitamin A
7%
Vitamin C
0%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Crepe batter
  2. • 1 c flour
  3. • 3 eggs
  4. • 3 T melted butter
  5. • 1 1/4 c skim milk
  6. • Non-stick spray for coating pan
  7. Filling
  8. • 6 oz Lemon curd
  9. • 6 oz Mascarpone cheese
  10. 2 T powdered sugar for garnish
Instructions
  1. In a blender or using an electric mixer or whisk, combine crepe ingredients and blend well. Place the batter in the refrigerator for at least 1 hour to thicken and allow bubbles to dissipate.
  2. Heat a small frying pan and coat with non-stick spray. Pour batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. Continue until all batter is gone.
  3. Spread each crepe with 1 tablespoon each of slightly warmed lemon curd and mascarpone. Fold into quarters or roll up and sprinkle with powdered sugar.
Notes
  1. Trouble flipping crepes? Me too. I quickly moved from really thin crepes in the big pan to slightly thicker crepes in a small frying pan. Big difference!
beta
calories
144
fat
8g
protein
5g
carbs
13g
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Art of Natural Living https://artofnaturalliving.com/

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25 thoughts on “Crepes with Lemon Curd and Mascarpone

    1. Inger Post author

      Thanks Freeda. I did enjoy them–and my oldest said she expects me to make this again when she is home for spring break!

    1. Inger Post author

      Thank Molly. Yes, I think the weather is a big part of why I’ve cooked so much with citrus this winter!

    1. Inger Post author

      Well you were part of my inspiration Abby when you made the orange curd a year ago (as you’ll see if you read my next post)!

    1. Inger Post author

      You know they got completely cold when I was taking pictures and they were delicious reheated, filling and all. So I guess they are very forgiving and doable!

    1. Inger Post author

      It had been ages and I struggled a bit at first. So I guess I just need to keep in practice ;-). You are luckly that Chris helps. My husband’s idea of cooking is heating up something in the microwave!

  1. ivysew

    Hi Inger, I have never tried having crepe with lemon curd. However, at first glance of your pictures, I know I will try this one day and I know I am going to love it. I can see that your crepe is perfectly done and I like how the bubble holes being formed in the crepe! Oh… love your shot of sprinkling powdered sugar onto the crepe! Excellent shot, dear!! Cheers and regards 🙂

    1. Inger Post author

      Thanks! I hope you do get to try this. My oldest made me promise I’d make it again when she comes home for spring break!

    1. Inger Post author

      Thanks Tammy! You probably have some local lemons available even. I sure miss my daughter bringing home the suitcase of citrus.

  2. Sandra

    I have to give crepes another try. My first attempt was pretty pathetic I must admit. There always seem to be egg yolks taking up space and time in my fridge and lemon curd is the perfect use. Your pictures are gorgeous!

    1. Inger Post author

      Oh you should try again Sandra! Even though I had made crepes before, the first ones I did for this post fell apart. In terms of tips, if you go a smidge smaller and thicker, they are easier and still awesome. Best of luck!

  3. Pingback: Homemade Meyer Lemon Curd (with Printable Labels) | Art of Natural Living

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