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!
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!
What You’ll Need
- 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.
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, then flip. Cook until the second side is golden and remove. Adjust heat as needed if crepes are cooking too slow or too quickly.
Spread each crepe with about a tablespoon each of slightly warmed lemon curd and mascarpone.
Fold into quarters.
Garnish as desired and serve.
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.
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!
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.
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.
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
- Lemon Curd Layer Cake by Fresh April Flours
- Lemon Poke Cake by Blogghetti
- Lemonade Cake by Hezzi-D’s Books and Cooks
- Crepes with Lemon Curd and Mascarpone by Art Of Natural Living
- Braided Lemon Bread with Blackberries by Karen’s Kitchen Stories
- Chicken Costoletta by Cheese Curd In Paradise
- Lemon Lush by Devour Dinner
- Lemon Cheesecake Bars by Best Cookie Recipes
- Lemon Pudding Cake by The Freshman Cook
- Lemon Cheesecake Bombs by Simply Inspired Meals
- One Pot Lemon Garlic Pasta Recipe by The Fresh Cooky
- Lemon Loaf Cake by A Day In The Life On The Farm
- Glazed Lemon Poppy Seed Pudding Cookies by The Spiffy Cookie
- Lemon Blueberry Crumb Bars by An Affair From The Heart
- Mini Lemon Cheesecakes by Kathryn’s Kitchen Blog
- Lemon Sorbet by Jen Around The World
- Lemon Blueberry Waffles by Lemon Blossoms
- Lemon White Chocolate Chip Cookies by Home Cooked Harvest
- Lemon Rosemary Marmalade by That Recipe
- Lemon Crepes by The Redhead Baker
- Glazed Lemon Bundt Cake by Jonesin’ For A Taste
- Lemon Coriander Soup by Magical Ingredients
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 data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Serving Size: 3 crepes
Amount Per Serving: Trans Fat: 0gFiber: 0g
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 data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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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