Crepes with Whipped Lemon Mascarpone Filling
Excerpted from Gather at Home
Yield:
4
Servings
It’s interesting how your taste buds can take you back in time. There are a number of recipes that bring me back to my childhood, and this is one of them. My mom often made these mascarpone-filled crepes as an early weekday dinner because the crepe batter was easy for her to whip up shortly before we would rush home from school. The cheese filling is creamy, a little bit sweet, and perfectly tart. As kids, we would always sprinkle some granulated or icing sugar on top
Gather at Home by Monika Hibbs
NATIONAL BESTSELLER
Popular blogger and lifestyle influencer Monika Hibbs shares her favourite recipes and crafts to bring thoughtful touches to all of life's moments--big or small.
Hardcover
Crepes
- 1½ cups (375 mL) whole (3.25%) milk
- 1¼ cups (300 mL) all-purpose flour
- 3 eggs
- 2 tablespoons (30 mL) unsalted butter, melted, more for cooking
- 1 tablespoon (15 mL) granulated sugar, more for sprinkling
- Pinch of sea salt
- 1 teaspoon (5 mL) pure vanilla extract
Whipped Lemon Mascarpone Filling
- 1 cup (250 mL) mascarpone cheese
- 3 tablespoons (45 mL) granulated sugar
- ½ cup (125 mL) whipping (35%) cream
- Zest and juice of 1 lemon
- ½ teaspoon (2 mL) pure vanilla extract
For Serving (optional)
- ¼ cup (60 mL) icing sugar
- Thinly sliced lemon
- To make the crepe batter, add milk, flour, eggs, butter, 1 tablespoon (15mL) granulated sugar, salt, and vanilla to a high-speed blender and blend on high for 2 minutes. Set the batter aside for 10 minutes to rest.
- To make the whipped lemon mascarpone filling, add the mascarpone cheese and sugar to a stand mixer fitted with the whisk attachment and whip on medium speed. Slowly add the cream and continue whipping for 2 to 3 minutes. Add the lemon zest and juice and vanilla. Continue whipping for an additional minute, until fluffy. Keep the filling in the fridge until you are ready to serve the crepes.
- Heat a 10-inch (25 cm) frying pan or crepe pan over medium-high heat and add enough butter to coat the bottom of the pan.
- Ladle about ⅓ cup (75 mL) of batter into the pan and swirl the pan in a circular motion until the batter covers the bottom of the pan com- pletely and evenly. Cook for about 1 minute, until the bottom of the crepe is golden and the top looks set. Flip the crepe and cook for another minute until golden. Place the cooked crepe on a plate. Before adding another crepe to your stack, sprinkle the top with granulated sugar to help prevent crepes from sticking together. Cover with tinfoil to keep them warm. Repeat with the remaining batter. I like to add a small amount of butter to the pan before making each crepe.
- Spread the desired amount of filling on each crepe, then roll them up, dust with icing sugar, and garnish with the lemon slices, if desired. Serve immediately.
MONIKA HIBBS is the founder and creative director of the blog Monika Hibbs and one of Canada's most influential lifestyle trendsetters. Known for its gorgeous imagery and inspirational content, the award-winning blog provides a lush landscape rich with the latest trends in entertaining, home decor/interior design, beauty and fashion. Monika loves to entertain, and is always dreaming up her next event or finding new ways to make memories and build traditions for her family. She lives in Vancouver, BC.
Gather at Home
Monika Hibbs
