Lemon Mascarpone Stuffed Crepes

*These Lemon Mascarpone Stuffed Crepes are a decadent dish that’s perfect for brunch! Thin crepes are filled with a sweet, tart, and creamy lemon mascarpone mixture.*

Hey y’all! I’m coming at you today with an amazing brunch dish that would be absolutely perfect for Mother’s Day! When it comes to the classic lineup of sweet breakfast dishes – pancakes, waffles, and french toast – what’s your favorite?? I feel like I’m always wavering between the three. I’ll most often order pancakes when I’m out for brunch, mostly because a stack of light, sweet cakes, preferably filled with blueberries and topped with butter and maple syrup, is hard to beat. I’m usually disappointed with restaurant-style waffles, but my mom makes an absolutely incredible yeasted variation that’s one of my favorite meals in the world. And a great, custardy slice of french toast – especially if it’s made with challah bread! – can be amazing, and takes me right back to childhood, since my dad would always make this classic breakfast for me and my brother on weekend mornings.

But today, we’re adding an often overlooked fourth option to the mix: homemade crepes! Here’s the thing with crepes: they might actually come out on top of waffles, french toast, and even pancakes! My reasoning, in three simple bullet points: 1) Crepes are seriously easy to make. Like, at least five times easier than pancakes or even french toast. 2) With crepes, the filling options are absolutely endless. You could go savory – cheese, ham, spinach, roasted vegetables; or sweet – sugar, cinnamon, lemon juice, fresh berries, ricotta cheese, honey, NUTELLA ❤ 3) Crepes remind me of Paris. Paris = love. So there 🙂

Once you perfect the basic crepe making process – blend the ingredients, let rest, pour into a heated pan, and swirl – your eyes will be opened to an entirely new world of delicious breakfast options. I promise you that this process is so much easier than it might first appear. Give yourself a couple of practice rounds and you’ll have perfectly delicious crepes, every time, in no time. Next, it’s time to choose your toppings. Today, we’re trying out an absolutely delicious creamy, tart, and sweet concoction made of rich mascarpone cheese, softly whipped cream, and fresh lemon. This filling pairs perfectly with the light, slightly sweet crepes. I love to add a sprinkling of raspberries on top for color and sweetness, and a drizzle of honey wouldn’t hurt, either. I hope you’ll try out this crepe recipe, and if you’re looking for a brunch idea for Mother’s Day, I know that your mom would absolutely love and appreciate this dish, too!

Lemon Mascarpone Stuffed Crepes

Servings: 12 crepes, for 4 people
Difficulty: Medium
Print

These Lemon Mascarpone Stuffed Crepes are a decadent dish that's perfect for brunch! Thin crepes are filled with a sweet, tart, and creamy lemon mascarpone mixture.

The first crepe is almost always a disaster. Don’t get discouraged, just toss it and keep going!
This crepe recipe is a perfect base to pair with all sorts of delicious fillings! If you choose an array of savory fillings, simply omit the vanilla and sugar from the batter.

Ingredients

For Crepes:

2 eggs
1 cup milk
2 tablespoons butter, melted, plus more for cooking
1 teaspoon vanilla
1 cup flour
2 tablespoons sugar
¼ teaspoon salt

For Lemon Mascarpone Filling:

8 ounces mascarpone cheese, softened
zest of 2 lemons
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla

Directions

To make crepe batter, combine eggs, milk, butter, and vanilla extract in the blender. Pulse two times.
Add flour, sugar, and salt. Blend for thirty seconds.
Place the blender, covered, in the fridge. Let batter rest for thirty minutes.
Meanwhile, to make lemon mascarpone filling, place mascarpone in a large bowl.
Beat with a wooden spoon until light and fluffy. Beat in lemon zest.
In another bowl, beat heavy cream until soft peaks form.
Add powdered sugar and vanilla. Continue beating until stiff peaks form.
Add whipped cream to mascarpone mixture and fold together gently with a spatula.
To cook crepes, heat a skillet over medium heat. Add a small amount of butter and swirl to coat pan.
Using a one quarter-cup measure, scoop some batter onto the pan. Swirl pan to form a thin pancake.
Let cook for two minutes. Loosen edges, then flip pancake and let cook until golden brown, about one more minute.
Transfer to a plate.
Repeat with remaining batter, adding more butter as needed.
Serve crepes warm, spread with lemon mascarpone filling.

The Millennial Cook