Easiest Crepes with Lemon Curd

Delicate rich crepes with a tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert! Delicate rich crepes with a tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert!
Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts! 

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I first made Crepes with Lemon Curd and Mascarpone one year for Fat Tuesday–aka Pancake Day! That year, the holiday had slipped my mind but I still wanted to celebrate.

This meant I needed a recipe that was easy… but I also wanted something fun and special. These tasty crepes are certainly both!

You see, the crepe batter is mixed up in the blender and the filling comes packaged. Yes, that’s about as easy as it gets! And because it IS so little work, I figure this means you can laissez les bons temps rouler any time!

Crepes with Lemon Curd and Mascarpone clooseup

Why You’ll Love This!

Tasty. The filling is a blend of tart and creamy that is balanced and flavorful, while the crepes are rich and tender. Yum. And yum!

Easy. Mix up the crepe batter in the blender. Open a jar of lemon curd and a package of mascarpone. How easy is that!

Fun. Yes, this is about the same amount of work as regular pancakes but way more fun! And special enough for a holiday breakfast!

Delicate rich crepes with a tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert!

What You’ll Need

Ingredients

  • Flour. This provides the substance of the crepe. I recommend all purpose to avoid competing flavors.
  • Eggs. These give the pancakes their characteristic richness.
  • Butter. This adds richness as well.
  • Milk. This thins down the batter so it forms thin pancakes. I use whatever we have.
  • Vanilla. Adds flavor.  Be sure to use real rather than imitation vanilla.
  • Lemon curd. The lemon component of the filling, it is rich and flavorful.
  • Mascarpone. If you’re not familiar, Mascarpone is a spreadable cheese similar to cream cheese but more velvety, creamy and richer (due to a higher fat content). It’s also less tart.
  • (Optional garnish) Berries, powdered sugar, whipped cream

Step by Step Directions

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.

Blend batterHeat a small frying pan and coat with non-stick spray. Pour batter into the center of the pan and swirl to spread evenly. Cook until golden, 30-60 seconds, then flip. Cook until the second side is golden and remove.  Adjust heat as needed if crepes are cooking too slow or too quickly. 

Turn when golden in pan

Spread each crepe with about a tablespoon each of slightly warmed lemon curd and mascarpone. 

spread crepe with lemon curd and mascaarrpone

Fold into quarters.

fold crepe and topping into quarters

Garnish as desired and serve. 

Crepes with lemon curd and mascarpone, served

How to Serve

Crepes with lemon curd and mascarpone are elegant enough for a special breakfast or brunch–and easy enough for regular weekend breakfast. They also make a fun dessert!

If you are serving a crowd, keep the crepes in a warm oven separated by parchment while you finish cooking them. Then when it’s time to serve, let people fill their own.

Variations

Use whipped cream instead of mascarpone for a variation on creamy richness.

Consider adding berries or fruit preserves inside the crepe for a fruity surprise. I especially like blueberries with anything lemon, but you can’t go wrong!

Try a different flavor of fruit curd. You could go with lime curd or this amazing strawberry curd. I even make a spiced orange curd for the holidays!

lemon curd

Leftovers

This makes a small batch so you may not have leftovers. If you do, the crepes can be stored for a couple days, covered, in the refrigerator. Layer with parchment or wax paper so they don’t stick together. Pantry and Larder tested four reheating methods and preferred heating in a skillet on the stovetop. Check out the article if you are interested in more detail or other methods.

Once opened, the lemon curd will last about a month and the mascarpone will last about a week. Both need to be kept refrigerated or can be frozen for longer storage.

Delicate rich crepes with a tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert!

Tips & FAQs

While I’m usually the first person to push homemade, jarred fruit curds tend to be good quality. I look for something imported from Britain, where curds are popular and standards high.

But when I have time, I love to make my own—and it’s really quite easy! If you want to give it a try, you can use my lime curd recipe and just substitute lemon!

Do I need a crepe pan? Crepes don’t require a special pan, but a smaller frying pan with sloped sides makes it easier to get the crepes evenly round and slip a spatula underneath to turn. A non-stick pan is easiest but it’s no problem if you don’t have one. I make these successfully in a good quality stainless steel pan (since coatings like Teflon aren’t very green). I have not tried cast iron or enamel coated but I think these might be even be easier than stainless.

To make crepes in a stainless steel pan, get the pan hot first—a drop of water should immediately sizzle when dropped onto the surface . Then give it a good spritz of non-stick spray. The rest is the same. Vanilla

On adding vanilla. Many crepe recipes don’t add vanilla but I’m a big vanilla lover. I think it can round out and mellow flavors—try adding a little vanilla next time you make something with mint and you’ll see what a difference it makes. And it can also add beautiful top notes like in these crepes. I always use a good real vanilla like this one from Rodelle, maker of fine baking products like vanillas, cocoas and spices. Yum!

Wednesday #LemonWeek Recipes

Crepes with lemon curd

Crepes with Lemon Curd and Mascarpone

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour
Total Time: 1 hour 20 minutes

Delicate rich crepes with a lemony, tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert!

Ingredients

Crepe batter

  • 1 cup all purpose flour
  • 3 eggs
  • 3 Tablespoon melted butter
  • 1 1/4 cup milk
  • 1/2 teaspoon vanilla
  • Non-stick spray for coating pan

Filling

  • 6 ounces Lemon curd, room temperature
  • 6 ounces Mascarpone cheese, room temperature or slightly warmer so it spreads

Optional garnish

  • powdered sugar, whipped cream, berries

Instructions

  1. In a blender or wiith an electric mixer or whisk, combine crepe ingredients and blend well. Place the batter in the refrigerator for an hour to thicken.
  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 until golden, 30-60 seconds and flip. Cook until the second side is golden and remove. Adjust heat as needed if crepes are cooking too fast or too slow.
  3. Spread each crepe with about a tablespoon each of slightly warmed maascarpone and lemon curd. Fold into quarters.
  4. Garnish as desired.

Notes

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!

Nutrition Information:
Yield: 4 Serving Size: 3 crepes
Amount Per Serving: Trans Fat: 0gFiber: 0g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Originally published 3/2014

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

                  • 2 count Gourmet Madagascar Vanilla Beans
                  • 2oz Almond Extract
                  • 4oz Natural Baker’s Extract
                  • 4oz Vanilla Paste
                  • 8oz Gourmet Vanilla Extract
                  • 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

                  • Extra Virgin Olive Oil
                  • Roasted Walnut Oil
                  • Regenerative Sunflower Oil
                  • 4oz Vanilla Paste
                  • Fleur de Sel Almond Butter

 

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

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43 thoughts on “Easiest Crepes with Lemon Curd

  1. Kathleen

    I grew up making sourdough pancakes super thin, like a crepe and my favorite way to eat them was with lemon juice and powdered sugar and butter, your combination sounds amazing!

  2. Lisa

    I’ve never made crepes before but now I must! I love the lemon filling you made. How much batter do you put in the pan for each crepe?

  3. John / Kitchen Riffs

    Love lemon! And crepes too, for that matter. So I MUST make this recipe. I always make my crepe batter in the blender, too. And also use a smaller pan — for the same flipping reason. 🙂 Good stuff — thanks.

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

  5. 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!

    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.

  6. 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

      Enjoy it Erica! Best time ever for eating! (Other than counting those fruits and veggies).

  7. Karis

    I love crepes, but really suck at making them. Thankfully Chris is a pretty good crepe flipper. My favorite are amaretto crepes.

    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. Inger Post author

      A bit of an indulgence I guess. But still not as rich as a lot of your treats!

    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

      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

      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

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

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