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Lemon Crepes with Almond Mascarpone

In Capri, lemons reign supreme! They're huge and juicy, and unlike anything you see in the 'states. I'm celebrating the citrus with these delicious lemony crepes, which are stuffed with a sweet almondy mascarpone filling. They're fully Jade-approved!

Lemon Crepes with Almond Mascarpone

Lemon Crepes with Almond Mascarpone

Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Lemon Crepes with Almond Mascarpone


    For The Lemon Crepes:

  • 1 cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon kosher salt
  • 2 teaspoons lemon zest (about 2 lemons)
  • 1 tablespoon unsalted butter (at room temperature)
  • Almond Mascarpone Filling:

  • 1/2 cup heavy cream
  • 1/4 cup mascarpone cheese
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup chopped Marcona almonds
  • For Serving:

  • Blueberries
  • Lemon zest
  • Powdered sugar
  • Melted dark chocolate (optional)


  1. This recipe originated on Giada In Italy: Episode: Flavors of Capri.

For the lemon crepes:

  1. Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside.

For the almond mascarpone filling:

  1. Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds.
  2. Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed.
  3. To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired.


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