Lemon Crepes with Mascarpone Filling: Gluten-Free Delight

Ingredients

• 8 oz Mascarpone (homemade if possible, room temperature)
• 2 Tbsp Unsalted Butter (softened, for the filling)
• 2 Tbsp Brown Sugar (packed)
• 2 tsp Lemon Zest (zest of 1 lemon, divided (half for filling, half for batter))
• 2 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 Tbsp Heavy Cream (add only if filling is too thick)
• 1 cup All‑Purpose Flour (sifted; can substitute gluten‑free flour blend 1:1)
• 2 large Eggs (room temperature)
• 1 cup Whole Milk (room temperature)
• 1 pinch Salt (fine sea salt)
• 1 Tbsp Granulated Sugar (for the batter)
• 1 Tbsp Unsalted Butter (melted, for cooking crepes)
• 2 Tbsp Powdered Sugar (sifted, for dusting and garnish)
• 4 slices Fresh Lemon Slices (thin, for garnish)

Instructions

1. Make the Lemon Mascarpone Filling

   In the bowl of a stand mixer, combine the homemade mascarpone, softened butter, brown sugar, half of the lemon zest, lemon juice, and vanilla extract. Mix on medium speed until the mixture forms soft peaks. If the filling looks too thick, add a splash of heavy cream until spreadable.

   Time: PT5M

2. Chill the Filling

   Transfer the mascarpone filling to a small bowl, cover with plastic wrap, and refrigerate while you prepare the batter.

   Time: PT5M

3. Prepare the Crepe Batter

   In a clean mixing bowl, whisk together the sifted flour, eggs, milk, pinch of salt, granulated sugar, and the remaining lemon zest until the batter is smooth and free of lumps.

   Time: PT3M

4. Chill the Batter

   Cover the batter with plastic wrap and refrigerate for about 30 minutes. This thickens the batter slightly, making it easier to spread in the pan.

   Time: PT30M

5. Cook the Crepes

   Heat the non‑stick skillet over medium heat and melt a small amount of butter. Pour roughly 1/4 cup of batter into the pan, immediately swirl to coat the surface evenly. Cook until the edges lift and the underside is lightly golden (about 30 seconds), then flip and cook the other side for another 30 seconds. Slide the crepe onto a plate and dust lightly with powdered sugar. Repeat until the batter is used (about 5 crepes).

   Time: PT5M

   Temperature: Medium heat

6. Assemble and Garnish

   Place two generous dollops of the chilled mascarpone filling in the center of each warm crepe. Roll the crepe gently into a cigar shape, being careful not to squeeze out the filling. Arrange the rolled crepes on a serving plate, garnish with fresh lemon slices and a final dusting of powdered sugar.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

12 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g