Delicate rich crepes with a tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert! This post 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.
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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
Crepes with Lemon Curd and Mascarpone
- 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
- 6 ounces Lemon curd room temperature
- 6 ounces Mascarpone cheese room temperature or slightly warmer so it spreads
- powdered sugar whipped cream, berries
- 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.
- 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.
- Spread each crepe with about a tablespoon each of slightly warmed maascarpone and lemon curd. Fold into quarters.
- Garnish as desired.
Originally published 3/2014
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