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!
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!
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!
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
Delicate rich crepes with a lemony, tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert! 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.
Crepes with Lemon Curd and Mascarpone
Serving Size: 3 crepes
Amount Per Serving: Trans Fat: 0gFiber: 0g
Delicate rich crepes with a lemony, tart, creamy filling, Crepes with Lemon Curd and Mascarpone are an easy treat for breakfast, brunch or dessert!
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.
- Egg Lemon Soup with Spinach
- Lemon Tarragon Salmon with Quick Béarnaise
Fortunately, you do not need a crepe pan to make crepes and any good skillet can turn out a great crepe. To make a crepe, you need a solid skillet that heats evenly and has a flat base.
Isn’t that nice!
I love crepes and have not had them in a long time. I love using lemon curd in crepes too! the blackberries on top look wonderful.
Great tips and ideas for making crepes. These look delicious
On my list to make soon, these look beautiful
These lemon curd crepes sound yum! I love the balance of lemon curd and mascarpone.
I also like adding vanilla to crepes! These look scrumptious!
I love crepes and putting lemon curd in them sounds amazing.
I love your crepes! The flavors sound amazing, and these are so much prettier than the ones I have made! Yours are gorgeous!
These look so fancy, would be perfect for a celebratory brunch.
Crepes are so good. These are heavenly! That lemon flavor really shines through.
I am an absolute sucker for crepes!!
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!
I’ve done the opposite, store bought crepes and homemade curd. We should get together, ha ha!
Indeed! You know, I didn’t even know there were store bought crepes…
Perfect for a brunch or for a dessert. They turned out perfectly.
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?
These crepes sound so good and I love how they are stuffed with a lemon curd! Can’t wait to make these for breakfast!!
These crepes sound so good and I love how they are stuffed with a lemon curd! Can’t wait to make these for breakfast!
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.
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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!
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!
Thanks Tammy! You probably have some local lemons available even. I sure miss my daughter bringing home the suitcase of citrus.
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 🙂
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!
Inger these look georgeous! I love lemon curd!
Thanks Gloria. I didn’t realize how much I was going to enjoy it!
Wow. Making me hungry as usual, Inger!
Enjoy it Erica! Best time ever for eating! (Other than counting those fruits and veggies).
I love crepes, but really suck at making them. Thankfully Chris is a pretty good crepe flipper. My favorite are amaretto crepes.
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!
Your photos are terrific, these crepes look quite decadent 😀
Choc Chip Uru
A bit of an indulgence I guess. But still not as rich as a lot of your treats!
Those look delicious.
this is fancy but still doable and i’m sure it’s so refreshing and delightful! fantastic dish!
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!
I second Molly, these pictures are great! Also, the lemony goodness of these sounds perfect : )
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)!
I LOVE your images in this post! A little lemony sunshine sounds wonderful after today’s weather 🙂
Thank Molly. Yes, I think the weather is a big part of why I’ve cooked so much with citrus this winter!
So lovely! They must be delicious. Such a great picture of the powder sugar drifting out of the sifter.
Thanks Freeda. I did enjoy them–and my oldest said she expects me to make this again when she is home for spring break!