These lemon crepes with almond mascarpone filling take ordinary crepes to a new dimension! They are great in the spring and summer for a fresh tasting start to your day! Get the recipe by Giadzy below!
INGREDIENTS:
For The 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
For Serving:
- Blueberries
- Lemon zest
- Powdered sugar
- Melted dark chocolate optional
Sources:
- Main Image: Lindsey Galey
- Recipe: Giadzy
