LEMON CREPES WITH ALMOND MASCARPONE
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the lemon crepes: 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: 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.
- 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.
- 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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Dipen Budha Thoki
[email protected]These crepes were a bit of a disappointment. The lemon flavor was too strong, and the mascarpone filling was too heavy. I wouldn't make these again.
SA Sajjad KK
[email protected]I've made these crepes several times now, and they're always a hit. They're so easy to make, and they're always delicious. I love the lemon flavor, and the mascarpone filling is the perfect complement.
Angela Ngwenya
[email protected]These crepes were delicious! I made them for a brunch party, and they were a huge hit. The lemon flavor was perfect, and the mascarpone filling was creamy and decadent. I highly recommend this recipe.
Amelia Cat
[email protected]These crepes were a bit too lemony for my taste, but the mascarpone filling was amazing. I would definitely try this recipe again, but I would use less lemon juice in the batter.
Md. Ribiul Islam
[email protected]I love crepes, and these lemon crepes with almond mascarpone filling were some of the best I've ever had. The crepes were light and fluffy, and the filling was creamy and delicious. I will definitely be making these again.
Deluar Hossen
[email protected]These crepes were easy to make and turned out great! I used a gluten-free flour blend, and they still came out perfectly. The lemon flavor was nice and bright, and the mascarpone filling was rich and creamy.
Parbes Ahmed
[email protected]I followed the recipe exactly, but my crepes didn't turn out as well as I expected. They were a little too thick and chewy. I think I might have overmixed the batter.
Mefia Lucky
[email protected]These crepes were delicious! The lemon flavor was perfect, and the almond mascarpone filling was creamy and decadent. I highly recommend this recipe.
Jason Lewis
[email protected]I'm not a huge fan of crepes, but these were surprisingly good. The lemon flavor was not overpowering, and the mascarpone filling was light and fluffy. I would definitely make these again.
Asif Rathore
[email protected]These crepes were a hit with my family! The lemon flavor was subtle and refreshing, and the almond mascarpone filling was rich and creamy. I will definitely be making these again.