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lemon mascarpone and blueberries on top of folded lemon crepes on white plate

Lemon Crepes with Lemon Mascarpone

Erica
Lemon crepes under a luscious lemon mascarpone topped with honey, blueberries, and crushed Biscoff cookies. This is a perfect spring dessert, easy to make.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, French-inspired
Servings 6 people
Calories 632 kcal

Ingredients
 

For the Lemon Crepes

  • 1 batch Savory Crepes batter
  • 2 Tbsp granulated sugar
  • 2 tsp fine fresh lemon zest about 1 lemon's worth

For the Lemon Mascarpone

  • 1 (8 oz) container mascarpone cheese
  • ½ cup lemon curd
  • 1 pinch kosher salt
  • 1 cup heavy whipping cream chilled
  • 2 Tbsp granulated sugar
  • ¼ tsp pure vanilla extract

Accoutrement

  • ¼ cup honey for drizzling
  • 1 cup blueberries
  • ½ cup crushed Biscoff cookies

Instructions
 

Make the Lemon Crepes

  • Mix 1 batch of batter from my crepes recipe. Add the sugar and lemon zest to the batter. Proceed to cook the crepes according to those instructions. (Adding the sugar and lemon zest to the batter is the only modification to the recipe.)
  • Once cooked, stack crepes on a plate and cover with plastic wrap or foil to keep them from drying out.

Make the Lemon Mascarpone

  • In a medium bowl, combine the mascarpone, lemon curd, and a pinch of kosher salt. Set aside.
  • In a large, chilled mixing bowl, use an electric mixer on medium speed to beat the cream until slightly thickened. Add the sugar and vanilla; beat until soft peaks form.
  • To the whipped cream, add the mascarpone mixture. Use a large rubber spatula to gently fold the two mixtures together. Cover and chill in the refrigerator until ready to serve.

Assemble and Serve

  • When ready to serve, fold 2 crepes as desired and lay on a dish.
  • Top with Lemon Mascarpone, blueberries, lemon zest (if desired), and a drizzle of honey. Repeat for each person. Serve immediately.

Notes

Both the Lemon Crepes and Lemon Mascarpone can be made up to 4 hours in advance of serving. Store both, covered, in the refrigerator during this time.

Nutrition

Calories: 632kcal (32%) | Carbohydrates: 59g (20%) | Protein: 10g (20%) | Fat: 39g (60%) | Saturated Fat: 24g (150%) | Monounsaturated Fat: 9g | Cholesterol: 125mg (42%) | Sodium: 251mg (11%) | Potassium: 169mg (5%) | Fiber: 1g (4%) | Sugar: 39g (43%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword lemon crepes, lemon mascarpone
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