Lemon Crepes with Honey Mascarpone 

Lemon Crepes with Honey Mascarpone 

Delicate lemony crepes topped with whipped honey mascarpone and fresh raspberries. Lemon crepes with honey mascarpone make a lovely dessert crepe, a perfect Mother’s Day brunch or an extra-special family breakfast for a lazy Saturday. 

My Aunt recently delivered a bowl of Meyer lemons straight from her California friend’s lemon tree!  The skin was so smooth and a deep, almost-orange yellow, complete with tiny green stems.  They were beautiful and such a treat in my Colorado kitchen!  I knew I had to make lemon crepes!  This lemon crepe recipe is bursting with lemon flavor…fresh lemon juice as well as zest.  The lemon flavor pairs so well with the honey and the ultra-creamy mascarpone cheese in the filling.  The whipped filling is purely optional; serve the lemon crepes simply with a generous dusting of powdered sugar if you prefer!

The filling and the crepe batter can be prepared in advance, and in fact, the crepe batter must rest; so do yourself a favor and whip up the batter the night before. It only takes a few minutes!  The mascarpone filling can be made up to three days in advance.

lemon crepes with honey mascarpone

Handy Tools to Make Crepes More Successful

  • Offset spatula – This could be small or large in size.  Offset spatulas are flexible and bend easily to get under the thin crepe edges.  They just make flipping that much easier.  I’ve also had success with other spatulas.  In general, the thinner, the better!
  • Crepe pan – I use this De Buyer crepe pan and it’s wonderful. Made of carbon steel, it’s durable and needs less and less seasoning (butter) the more I use it.  You can also use a small, 8-inch nonstick skillet as well if you don’t own a crepe pan.  
lemon crepes with honey mascarpone

Ingredients to Make Lemon Crepes with Honey Mascarpone

  • Flour – All purpose flour (unbleached)
  • Eggs – Four room temperature eggs are needed to make the crepe batter. It gives them their delicate and rich texture.
  • Milk – Whole milk at room temperature is important for this recipe.
  • Salt – Flavors the batter
  • Butter – A few tablespoons of melted unsalted butter goes into the batter.  There’s more sugar in this crepe recipe to balance the tart lemon juice and they’ll stick a little more than your traditional crepe batter, so keep a little extra butter handy while you cook the crepes. 
  • Lemon – I used Meyer lemons this time but I’ve also used regular lemons and they’re equally delicious in this recipe.  You’ll need both the zest and the juice of one lemon, which will be between 2 and 3 tablespoons of juice. 
  • Granulated sugar 
  • Powdered sugar – Give the finished crepes a final dusting of powdered sugar just before serving. So beautiful!
  • Raspberries or other fresh berries – for serving!
  • Mascarpone – Mascarpone is an Italian cream cheese.  The main difference between mascarpone and American cream cheese is the higher fat content in mascarpone, and, as a result, it is creamier in texture. 
  • Honey – The sweetener for the whipped mascarpone topping.  If you’re not a fan of honey, you can substitute an equal amount of maple syrup. 
ingredients to make lemon crepes with honey mascarpone

How to Make Lemon Crepes with Honey Mascarpone

1. Make crepe batter

Using a microplane or box grater, zest lemon onto a plate and squeeze lemon juice into a small bowl.  To a blender, add flour, eggs, milk, salt, melted butter, lemon zest & lemon juice and granulated sugar. Turn blender on and process until smooth, about 30 seconds. Turn blender off and run a rubber spatula around the perimeter of the blender base to incorporate any remaining flour.  Process once more for a few seconds until smooth and fully blended. 

2. Let batter rest

Let the crêpe batter rest in the refrigerator for at least one hour, or overnight.  This allows the gluten in the flour to rest and gives the finished crepes a more delicate texture.  They also stick less and flip more easily after resting. 

3. Cook Crepes

Stir batter for a few seconds after removing from the refrigerator. Preheat crepe pan or small non-stick pan (8-inch) over medium high heat.  Place your hand a few inches above the pan.  When it radiates heat, it’s ready.  Turn burner back down to medium.  I usually alternate between medium low and medium heat while I’m cooking the crepes.  Don’t fret if the first crepe is a flop! It always is in my house! It can take a minute to get the pan to the right temperature. 

Grease the pan with about 1 teaspoon of butter if it’s not already well-seasoned. Pour a scant 1/4 cup of crepe batter into the center of the pan and, working quickly, rotate pan in a circular motion as the batter spreads to coat entire surface of the pan.  Place pan back on burner and cook for about a minute, until edges begin to brown and lift up from the edge of the pan.  Use an offset spatula or a thin rubber spatula to release crepe from pan, and then flip crepe with your hands or spatula. Cook for an additional 15-30 seconds. It’s OK to see a few golden brown spots.  Transfer crepe onto a large dinner plate.  Continue cooking (adding butter as needed) and stacking crepes on plate as you go, using all remaining batter, until ready to serve.  

cook first side of lemon crepe
flip the crepe with an offset spatula
stack finished crepes on a plate

4. Make Honey Mascarpone

In a small bowl, whip together the honey, mascarpone and heavy cream with a whisk until smooth. 

5. Serve Crepes

To the center of each crepe, spoon about 2 tablespoons of honey mascarpone and spread gently outward.  Fold into quarters and stack a few crepes on top of each other.  Dust with a little powdered sugar and add fresh raspberries.

Other ideas for serving

Dust a little powdered sugar on top of each crepe and fold crepe into fourths or roll up like a burrito.  Serve with a final dusting of powdered sugar on top, or with a little maple syrup, lemon curd and/or fresh whipped cream.  This fresh blackberry sauce would also be amazing! 

close up of lemon crepes

Can I freeze the extra crepes?

Yes! Crepes freeze well stacked between layers of wax paper or parchment paper, and then sealed tightly in a ziplock bag. They’ll keep for 4 months frozen. To defrost, just place in the refrigerator overnight. Reheat in the microwave in 10 second intervals, flipping in-between, until warm. Or, place in a skillet over medium-low heat and heat until warm.

serving lemon crepes with honey mascarpone

You May Also Like

Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope these lemon crepes become a favorite in your collection, too.

Lemon Crepes with Honey Mascarpone

Delicate lemony crepes topped with whipped honey mascarpone and fresh raspberries.  
Prep Time8 minutes
Cook Time20 minutes
Rest Time1 hour
Total Time1 hour 28 minutes
Course: Breakfast, Dessert
Keyword: honey mascarpone, lemon crepes
Servings: 12 Crepes

Ingredients

Lemon Crepes

  • 1 cup all-purpose flour
  • 4 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 1 1/3 cups whole milk room temperature
  • 4 large eggs
  • 3 tbsp unsalted butter melted
  • unsalted butter for cooking
  • lemon zest & juice (about 2-3 T juice)

Honey Mascarpone

  • 2/3 cup mascarpone cheese
  • 1/3 cup heavy cream
  • 4 tbsp honey

Instructions

  • Make crepe batter: Using a microplane or box grater, zest lemon onto a plate and squeeze lemon juice into a small bowl.  To a blender, add flour, eggs, milk, salt, melted butter, lemon zest & lemon juice and granulated sugar. Turn blender on and process until smooth, about 30 seconds. Turn blender off and run a rubber spatula around the perimeter of the blender base to incorporate any remaining flour.  Process once more for a few seconds until smooth and fully blended. 
  • Let batter rest: Let the crêpe batter rest in the refrigerator for at least one hour, or overnight.  This allows the gluten in the flour to rest and gives the finished crepes a more delicate texture.  They also stick less and flip more easily after resting. 
  • Cook Crepes: Stir batter for a few seconds after removing from the refrigerator. Preheat crepe pan or small non-stick pan (8-inch) over medium high heat.  Place your hand a few inches above the pan.  When it radiates heat, it's ready.  Turn burner back down to medium.  I usually alternate between medium low and medium heat while I'm cooking the crepes.  Don't fret if the first crepe is a flop! It always is in my house! It can take a minute to get the pan to the right temperature. 
    Grease pan with about 1 teaspoon of butter. Pour a scant 1/4 cup of crepe batter into the center of the pan and, working quickly, rotate pan in a circular motion as the batter spreads to coat entire surface of the pan.  Place pan back on burner and cook for about a minute, until edges begin to brown and lift up from the edge of the pan.  Use an offset spatula or a thin rubber spatula to release crepe from pan, and then flip crepe with your hands or spatula. Cook for an additional 15-30 seconds. It's OK to see a few golden brown spots.  Transfer crepe onto a large dinner plate.  Continue cooking (using more butter to grease as needed) and stacking crepes on plate as you go, using all remaining batter, until ready to serve.  
  • Make Honey Mascarpone: In a small bowl, whip together the honey, mascarpone and heavy cream until smooth. 
  • Serve Crepes: To the center of each crepe, spoon about 2 tablespoons of honey mascarpone and spread gently outward.  Fold into quarters and stack a few crepes on top of each other.  Dust with a little powdered sugar and add fresh raspberries.

Notes

Other ideas for serving: Dust a little powdered sugar on top of each crepe and fold crepe into fourths or roll up like a burrito.  Serve with a final dusting of powdered sugar on top, or with a little maple syrup, lemon curd and/or fresh whipped cream.  This fresh blackberry sauce would also be amazing! 
To freeze: Stack between layers of wax paper or parchment paper, and then sealed tightly in a ziplock bag. They’ll keep for 4 months frozen. To defrost, just place in the refrigerator overnight. Reheat in the microwave in 10 second intervals, flipping in-between, until warm. Or, place in a skillet over medium-low heat and heat until warm. 


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating