A whipped lemon mascarpone cream filling is layered with lightly sweetened crepes for a perfect dessert or brunch recipe!! Topped with lemon curd whipped cream and fresh berries!
Recipe by: houseofyumm.com
Servings: 8
INGREDIENTS
CREPES
2 cups flour
4 large eggs
1½ cup milk
1 cup water
6 tbsp unsalted butter, melted
¼ cup white granulated sugar
2 tsp vanilla extract
butter for the pan
LEMON MASCARPONE CREAM FILLING
1 cup heavy cream
2 tbsp white granulated sugar
8 ounces mascarpone
1 cup lemon curd
LEMON WHIPPED CREAM
1 cup heavy cream
2 tbsp white granulated sugar
2 tbsp lemon curd
Optional: berries for garnishment
INSTRUCTIONS
CREPES
- Combine all of the ingredients into a blender and mix until just combined.
- Pour the batter into a sealable container and place in the refrigerator for at least an hour to let the bubbles settle. The batter can be in the fridge for up to 2 days.
- When you first remove the batter from the fridge gently stir to re-incorporate the batter.
- Heat a 10 inch non-stick pan over medium heat. Spread butter on the pan and let melt.
- Tilt pan at a 45 degree angle. Pour 1/4 a cup of the batter into the center of the pan and swirl the pan to spread the batter into a thin layer covering the bottom of the pan. READ MORE
