Lemon Crepes with Almond Mascarpone Recipe | Giada De Laurentiis
Level: Easy
Yield: 4 servings
Total: 30 min
Active: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 454
Total Fat: 29 g
Saturated Fat: 14 g
Carbohydrates: 36 g
Dietary Fiber: 2 g
Sugar: 17 g
Protein: 12 g
Cholesterol: 210 mg
Sodium: 203 mg
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
To serve:
- Blueberries
- Lemon zest
- Powdered sugar
- Melted dark chocolate, optional
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- For the lemon crepes: In a medium bowl, whisk the milk, eggs, and vanilla extract together until fully blended and smooth. Incorporate the flour, sugar, salt, and lemon zest, then whisk again until no lumps remain. Let the mixture rest for a bit.[1]
- For the almond mascarpone filling: In another medium bowl, mix the heavy cream, mascarpone cheese, sugar, and vanilla extract. Beat with a handheld mixer on medium speed until it reaches stiff peaks, which takes around 3 minutes. Gently fold in the chopped Marcona almonds to combine without deflating the mixture.[1]
- Warm a medium saut pan over medium heat. Add about a teaspoon of butter and tilt the pan to spread it evenly as it melts (alternatively, use a pastry brush to apply softened butter across the surface). Pour in 1/4 cup of batter and rotate the pan to create a thin, uniform layer on the bottom. Cook for 2 minutes, then carefully flip the crepe and cook the second side for 1 more minute. Transfer to a plate and repeat the process with the rest of the batter, adding extra butter between batches as necessary to prevent sticking.[1]
- To assemble and serve: Spoon 1 heaping tablespoon of the almond mascarpone filling onto one quarter of each crepe. Fold the crepe over the filling to form a half-moon shape, then fold it once more into a triangle. Arrange 2 crepes per plate, top with fresh blueberries, additional lemon zest, and a dusting of powdered sugar. Finish with a drizzle of melted dark chocolate if you like.[1]
Transport your taste buds to the sun-kissed shores of Capri with Giada De Laurentiis's Lemon Crepes with Almond Mascarponea effortless 30-minute delight that blends zesty lemon-infused crepes with creamy, nutty filling for an indulgent yet light treat. Inspired by her Giada In Italy episode on Capri's flavors, this easy recipe uses simple pantry staples to create delicate, lacy crepes bursting with citrus brightness, perfectly contrasted by a luxurious whipped mascarpone mousse studded with buttery Marcona almonds.[1]
Whip up the batter in momentsno fancy tools needed, just a saut pan and mixer. Master the thin crepes for that authentic French texture, then fill and fold into elegant triangles. Top with juicy blueberries, extra lemon zest, and powdered sugar for a fresh pop, or drizzle with dark chocolate for decadent balance. Pro tips: Use room-temp ingredients for silky batter, medium heat to avoid browning, and stack with parchment to prevent sticking. Reheats beautifully, but they're irresistible fresh![1]
At 454 calories per serving, it's a balanced indulgence with protein from eggs and mascarpone. Versatile for brunch (swap in yogurt), tea, or desserttry almond extract in the batter or berries like raspberries for your twist. Dive in and channel Italian coastal elegance right at home; your guests will be wowed by this sophisticated stunner![1]
