Gluten-Free Lemon Mascarpone Crepes

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Jun 5

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Fresh, tangy, and incredibly soft, these **Gluten-Free Lemon Mascarpone Crepes** feature a rich mascarpone filling and are bursting with lemon in every bite! They’re easy and fast to prepare which makes them amazing for any occasion!

Wondering what to make for a special brunch? I always get excited for crepes! They can be so simple, but to me they’re super special!

One of my favourite dates back in the day included going for crepes. Of course, Nutella Strawberry Banana Crepes are always a favourite, but I’ve been wanting to expand my horizons with some new combinations! In my free motivational guide to inspire you in the kitchen, Make Cooking Fun!!, I describe how enjoying a meal out can spark your creativity! I’ve never actually had lemon crepes at a crêperie since my bias just wants me to go for the chocolate, but I do see those wonderfully simple crepes on the menus and I’ve always wanted to try them! If I want to dedicate my outing to my favourite combination, that’s where the power of cooking at home comes in! Not only are these Gluten-Free Lemon Mascarpone Crepes easy to make, but they’re unbelievably tasty! If you want a memorable breakfast, then time is not an issue at all! You can even make these crepes as a special dessert! Crepes are a wonderful way to celebrate French cuisine, so if you want to take a trip to France, then be sure to try out this simple lemon crepe recipe as part of your Live to Cook one-month challenge to explore your potential in the kitchen! You can get started for free by signing up to my email newsletter, in addition to having all of my new recipes being sent right to your inbox!

To have the ultimate crêperie experience, I definitely recommend you pair them with a wonderful coffee! You could try a hot coffee beverage such as a Cocoa Cappuccino or a White Chocolate! For cold coffee, you could try out your own Iced Brown Sugar Shaken Espresso or even a Caramel Ribbon Crunch Frappuccino if you want to go all out! Not a fan of coffee? The perfect hot drink may be a Ginger Chai, among other types of tea!

To grasp all the concepts of the technique to make the perfect crepes at home, then be sure to watch the video at the bottom of this post! I’d really appreciate it if you’d subscribe to my YouTube channel if you haven’t already, and be sure to hit the bell button to get notified when all of my new videos go live along with the written ones! Let’s get cooking!

What Tools Do You Need for Gluten-Free Lemon Mascarpone Crpes?

If you’re serious about making crepes regularly in the long term and want the best results, then your best bet is to invest in a crepe kit, which will consist of a crepe pan and the crepe spreader and spatula.

Don’t be discouraged now if you don’t have these tools! You can still make wonderful crepes at home with these more common tools you probably already have:

ZWILLING MADURA Plus - non-stick pan
Fish Spatula
Ladle

With those three essentials, you’ll still get high quality delicious crepes! Having the entire kit will enhance your crepes by about 5% and really make them authentic, but with your standard pan you’ll be just fine! It really comes down to technique!

These are other items that can help you make the best lemon crepes at home:

Ingredients for Crepes with Mascarpone Filling

Let’s quickly go over the ingredients needed to make our Lemon Crepes with Mascarpone Filling! We’ll see what we need to make the crepe batter, the lemon mascarpone filling, and what we’ll need for topping. Get all ingredient quantities and save the recipe for later by scrolling to the bottom of this post for the FULL PRINTABLE recipe card! This will also allow you to scale the recipe based on how many crepes you want to make. By default, this will make 6 crepes.

For the batter

Flour: All-purpose flour is the optimal flour choice to make the perfect thin crepes at home. However, if you or whomever you’re making these Lemon Mascarpone Crepes for has a gluten intolerance, then I recommend you use the 1 to 1 Gluten Free Baking Flour. That’s the flour I’ve used here, and I like to use this one because, as the name suggests, you use the same amount of this flour as you would all purpose flour for the same amount of liquid you use in a recipe calling for all purpose flour. Rice flour is also a good option, but may be a little tougher.
Eggs: They act as a binding agent for the batter.
Milk: Whole milk will provide a rich and fluffy batter. You can use a non-dairy or lower fat milk if you want, but I recommend full fat dairy milk for optimal results.
Lemon: Some lemon zest in the pancakes really makes them so fresh and adds a ton of flavour!
Salt: An essential ingredient to bring out the flavours!
Sugar: Only a little bit of sugar to sweeten up the batter. The filling will be quite sweet, so we don’t need to overdo it - just balance out the lemon flavour.
Butter: Required to cook the crepes on the pan.

For the Lemon Mascarpone filling

Mascarpone cheese: You can use store-bought mascarpone cheese, but even better, you can make it yourself! It’ll be so soft and fresh and really will allow the other ingredients in the filling to blend.
Brown sugar
Lemon zest
Heavy cream
Lemon juice
Vanilla extract

For topping

Powdered sugar
Lemon slices

How to Make Gluten-Free Lemon Mascarpone Crepes

Let’s cook up a very special breakfast with these Gluten-Free Lemon Mascarpones Crepes! I’ll show how to prepare the batter, the lemon-mascarpone filling, and how to bring everything together. Don’t forget to check out my Classic Crepe Batter recipe if you want more specific details about the batter!

Make the Batter

How to Make Batter by Hand

Measure the flour, milk, salt, sugar, cocoa powder, lemon zest and eggs in a bowl and whisk until combined. Do not over-mix the batter.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.

How to Make Batter in a Blender

Add the flour, milk, lemon zest, salt, sugar and eggs in a food processor and blend until combined. Do not over mix the batter.

Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.

How to Make the Lemon Mascarpone Filling

Combine all the ingredients for the mascarpone filling to a large bowl or the bowl of a stand mixer. Mix on medium speed until the mascarpone mixture thickens and has hard peaks. It should resemble thick whipped butter and the texture should be smooth and creamy.

Cover and chill in the fridge until the crepes are prepared.

Preparing the Crepes

Heat a non-stick pan or crepe pan on medium heat and add 1/4 to 1/3 Cup of batter at the centre of the pan. Swirl the pan around to spread the batter thin. If you have a crepe spreader, this would make this much easier.

Let the crepe set and once you are able to slide the crepe around, carefully flip the crepe use a crepe turner or a fish spatula. Briefly cook the other side and then flip it back.

Transfer the cooked crepe to a plate and sprinkle with powdered sugar to prevent other crepes from sticking as you stack. Repeat the same with the remaining batter.

Add the 2-3 Tbsp of the mascarpone filling down the middle and then carefully roll the crepes into a cigar.

Sprinkle the top with powdered sugar and serve lemon slices.

Tips To Make Pillow-Soft Mascarpone Crepes

Do NOT over-mix the batter: By making sure we mix the batter just enough, the eggs don’t be over-worked, resulting in fluffy and soft crepes.
Refrigerate the batter: You don’t need to let the batter set for too long. About 30 minutes is enough to give make the batter spread easier on the pan.
Maintain reasonable heat: Make sure the pan is not too hot otherwise the pancakes will become too brown and crispy. A good way to test for this is when you add butter to the pan it should remain white. If it turns brown and nutty instantly, take the pan off the heat for a minute or so.
Use a delicate hand: Crepes are delicate, use a crepe turner/fish spatula/thin spatula to turn the crepes.

Can I make lemon Mascarpone Crepes ahead of Time?

I believe that crepes were meant to be served as soon as they’re prepared! Eating crepes when they aren’t fresh just won’t be the same…

What you can do to save time is to prepare the batter a couple of hours in advance, and store it in an airtight container, or in a bowl covered with plastic wrap. I wouldn’t keep it for too long, however, or else it’ll split.

You can also prepare the mascarpone filling in advance and keeping it in the fridge until ready to serve.

If you really need to make your crepes in advance, you can cook the crepes and leave them without filling in the fridge, making sure to store them properly. When ready to eat, ensure that you gently reheat them over the stove on low heat. Cooked crepes will stay fresh in the fridge for 3-4 days. However, if you can avoid doing this, then I really advise that you do!

More Refreshing Goodies For Breakfast!

Watch How to Make Gluten-Free Lemon Mascarpone Crepes here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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dessert, breakfast

French, American

Yield: 4-5

Author: Anadi

Gluten-Free Lemon Crepes with Mascarpone Fillinghttps://youtu.be/nH-9_svRlJkThese lemon crepes with a mascarpone filling are so easy to make, are light and gluten-free! This recipe shows how to make the lemon crepe batter and the mascarpone filling, in addition to how to cook the crepes and how to assemble them.2023-06-05

Gluten-Free Lemon Mascarpone Crepes

Fresh, tangy, and incredibly soft, these Gluten-Free Lemon Mascarpone Crepes feature a rich mascarpone filling and are bursting with lemon in every bite! They’re easy and fast to prepare which makes them amazing for any occasion!

Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min

Ingredients

For the filling

1 1/4 Cup mascarpone cheese (store-bought or homemade)
1-2 Tbsp brown sugar
1-2 tsp lemon zest
1/3 - 1/2 Cup heavy cream (optional)
1-2 Tbsp lemon juice
1-2 tsp vanilla extract

For the crepe batter

1 Cup all purpose flour or 1 to 1 Gluten-Free Baking Flour
1 1/4 Cup milk
2 eggs
1-2 tsp lemon zest
1/2 tsp salt
2 Tbsp sugar
butter, for cooking

For topping

powdered sugar, as desired
lemon slices

Instructions

For the lemon-mascarpone filling

Combine all the ingredients for the mascarpone filling to a large bowl or the bowl of a stand mixer. Mix on medium speed until the mascarpone mixture thickens and has hard peaks. It should resemble thick whipped butter and the texture should be smooth and creamy.
Cover and chill in the fridge until the crepes are prepared.

For the crepes

Add the flour, milk, lemon zest, salt, sugar and eggs in a food processor and blend until combined. Do not over mix the batter. Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Heat a non-stick pan or crepe pan on medium heat and add 1/4 to 1/3 Cup of batter at the centre of the pan. Swirl the pan around to spread the batter thin. If you have a crepe spreader, this would make this much easier.
Let the crepe set and once you are able to slide the crepe around, carefully flip the crepe use a crepe turner or a fish spatula. Briefly cook the other side and then flip it back.
Transfer the cooked crepe to a plate and sprinkle with powdered sugar to prevent other crepes from sticking as you stack. Repeat the same with the remaining batter.
Add the 2-3 Tbsp of the mascarpone filling down the middle and then carefully roll the crepes into a cigar.
Sprinkle the top with powdered sugar and serve lemon slices.

Notes

In case your Mascarpone cheese is a thicker consistency than my homemade cheese, adjust the consistency with heavy cream and continue mixing until you get a filling that is light, thick and smooth.