If you’re looking for a show-stopping brunch treat or an indulgent dessert that feels like a little escape to a Parisian café, these Lemon Mascarpone Stuffed Crepes absolutely deliver. Each bite balances the silkiness of mascarpone cheese, the bright pop of lemon, and the delicately crisp edges of the crepe itself. This recipe transforms simple pantry staples into a plateful of pure joy, and you’ll find yourself reaching for this key brunch recipe again and again—whether you’re out to wow guests or just want to make an ordinary day a little more special with Lemon Mascarpone Stuffed Crepes.

Ingredients You’ll Need

Lemon Mascarpone Stuffed Crepes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Every ingredient brings something unique to the party—whether that’s richness, tang, or a subtle sweetness—working together to create the dreamiest Lemon Mascarpone Stuffed Crepes you’ve ever tasted.

All-purpose flour: This is the backbone of your crepes, ensuring they turn out perfectly tender and just sturdy enough to wrap around that luscious filling.
Large eggs: Eggs add structure and create that lovely, rich texture essential for classic crepes.
Milk: Whole or 2% milk gives the batter a smooth, pourable consistency and adds a hint of creaminess.
Melted butter: This sneaks richness and a touch of golden color into both the batter and pan, making each crepe irresistible.
Sugar: Just enough to sweeten the crepes while keeping them endlessly versatile for sweet fillings like our lemon mascarpone.
Vanilla extract: A splash goes a long way toward making every bite feel special and aromatic.
Salt: A little bit balances the flavors and keeps the crepes from tasting flat.
Mascarpone cheese: This ultra-creamy Italian cheese is the star of the filling and lends a luxurious mouthfeel.
Powdered sugar: It dissolves easily into the filling, creating a smooth, sweet balance for the tangy lemon.
Lemon juice: Fresh-squeezed is best; it brings brightness and a gentle tartness to the mascarpone layer.
Lemon zest: Packed with natural lemon oil, zest punches up the citrus flavor and adds cheerful specks of color.
Fresh berries (optional): These are the perfect garnish to complement the lemony filling with a hint of fresh juiciness.
Whipped cream (optional): For that decorative flourish and extra creamy delight.
Extra lemon zest and powdered sugar (optional): These finishing touches take the visual appeal and flavor up a notch.

How to Make Lemon Mascarpone Stuffed Crepes

Step 1: Prepare the Crepe Batter

Start by combining the flour, eggs, milk, melted butter, sugar, vanilla, and salt in a blender or large mixing bowl. The blender makes things extra easy with a super smooth result, but a good whisking works too! Blend or whisk until there are no lumps, then let the batter rest for 20 to 30 minutes. This gives the flour a chance to fully absorb the liquids, resulting in crepes with that signature delicate texture.

Step 2: Cook the Crepes

Once your batter is rested, heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of butter or nonstick spray. Pour about 1/4 cup of batter into the pan, immediately swirling to coat the bottom in a thin, even layer. Cook for 1 to 2 minutes—watch for the edges to lift slightly and the bottom to turn lightly golden—then flip and cook the other side for about 30 seconds. Transfer each crepe to a plate; repeat the process, stacking the crepes as you go.

Step 3: Make the Lemon Mascarpone Filling

In a medium bowl, combine the mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract. Stir until the mixture is smooth, thick, and creamy. That first taste will make you swoon: tangy, sweet, and impossibly velvety—all ready to be tucked into those freshly made crepes.

Step 4: Assemble the Lemon Mascarpone Stuffed Crepes

Take one cooled crepe and spread a generous spoonful of the lemon mascarpone filling across the middle. You can either fold the crepe into quarters for a pretty presentation or roll it up for an equally elegant effect. Repeat until all the crepes are filled and ready for their moment in the spotlight.

Step 5: Top and Serve

Now comes the fun part! Pile on your favorite toppings—fresh berries, a flourish of whipped cream, extra lemon zest, or a gentle dusting of powdered sugar. Serve your Lemon Mascarpone Stuffed Crepes chilled for a firmer filling, or at room temperature for an ultra-melty, indulgent bite.

How to Serve Lemon Mascarpone Stuffed Crepes

Garnishes

For that wow factor, scatter a mix of fresh raspberries, blueberries, or strawberries over your crepes. A quick dusting of powdered sugar, a swirl of whipped cream, and a sprinkle of extra lemon zest not only look beautiful but also enhance every bite with color, freshness, and a zippy citrus kick.

Side Dishes

Pair your Lemon Mascarpone Stuffed Crepes with a big bowl of mixed fruit salad for a light, refreshing contrast. If you’re serving these for brunch, crispy bacon or a platter of herbed scrambled eggs make for a more substantial spread, turning dessert into a satisfying meal.

Creative Ways to Present

If you want to turn breakfast into a celebration, try arranging the crepes pinwheel-style on a large platter, drizzling them with a little lemon curd, or even making a crepe stack layered with the mascarpone mixture and berries. For a party, roll and slice each crepe into mini “crepe sushi” pieces for a fun and unexpected finger food!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Lemon Mascarpone Stuffed Crepes (lucky you!), simply place them in an airtight container and refrigerate. They’ll keep well for up to 2 days. Store the filling separately for the best texture, and assemble right before serving if possible.

Freezing

Crepes freeze surprisingly well! Layer cooled, plain crepes between sheets of parchment and tightly wrap. Freeze them for up to 2 months. While the mascarpone filling is best made fresh, you can whip it up quickly while your crepes thaw overnight in the fridge.

Reheating

To warm crepes, simply microwave in 10-second intervals or reheat in a skillet over low heat. If you’re reheating filled crepes, a low oven for a few minutes will keep them soft and luscious. Let everything cool a bit before adding your fresh toppings!

FAQs

Can I make the crepes and filling ahead of time?

Absolutely! The crepes can be made up to two days in advance and stored in the fridge, separated by parchment. The filling can also be mixed the day before; just give it a quick whip before spreading.

What if I don’t have mascarpone cheese?

If mascarpone isn’t available, try substituting with whipped cream cheese for a similar texture. It’s slightly tangier, but still delicious in Lemon Mascarpone Stuffed Crepes.

How can I make the crepes gluten-free?

A good 1-to-1 gluten-free flour blend will work. Keep a close eye as some blends soak up more liquid than others—add a splash more milk if needed for a pourable batter.

Can I double the recipe for a crowd?

Yes! This recipe doubles beautifully, making it easy to please a brunch crowd or fill a large dessert platter without hassle.

What’s the best way to get super thin crepes?

Use a nonstick pan, swirl the batter quickly to coat the bottom in a thin layer, and don’t skip the resting step—this allows the flour to fully hydrate, resulting in perfectly thin, flexible crepes every time.

Final Thoughts

With just a handful of ingredients and a little bit of love, you can bring the magic of Lemon Mascarpone Stuffed Crepes into your own kitchen. Whether you’re serving these for a special brunch or just craving a luxurious dessert, don’t be surprised if they become your new signature treat. Give them a try and let your crepe game shine!

Lemon Mascarpone Stuffed Crepes Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 crepes 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon mascarpone filling encased in light, delicate crepes. These Lemon Mascarpone Stuffed Crepes are a perfect balance of sweet and citrus, making them a luxurious treat for any occasion.

Ingredients

Scale

For the Crepes:

1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For the Filling:

1 cup mascarpone cheese
1/4 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

For Topping (optional):

Fresh berries
powdered sugar
whipped cream
extra lemon zest

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Instructions

Crepes: In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend or whisk until smooth. Let the batter rest for 20–30 minutes. Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges lift and the bottom is golden, then flip and cook another 30 seconds. Transfer to a plate and repeat with remaining batter.
Filling: For the filling, combine mascarpone, powdered sugar, lemon juice, lemon zest, and vanilla extract in a bowl. Mix until smooth and creamy.
Assembly: To assemble, spread a generous spoonful of lemon mascarpone filling onto each crepe. Fold into quarters or roll up, then top with fresh berries, whipped cream, or a dusting of powdered sugar and extra lemon zest if desired. Serve chilled or at room temperature.

Notes

For an extra lemony punch, add a spoonful of lemon curd to the filling or drizzle on top.
The crepes can be made in advance and refrigerated for up to 2 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: French-Inspired