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!

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Lemon Crepes with Almond Mascarpone

Prep Time

15 minutes

Cook Time

15 minutes

Image of Lemon Crepes with Almond Mascarpone

Ingredients

    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)

Instructions

  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.
vegetarian