Looking for the perfect spring dessert? This recipe for Lemon Crepes could be it! These thin, light pancakes with a fresh cheese and lemon mascarpone filling are topped with a homemade lemon curd for a sweet citrus flavor in every bite. It’s a delicious recipe for a Mother’s Day brunch or any other day.
Ingredients
Lemon curd
2 large eggs
4 tablespoons of unsalted butter
3 tablespoons of fresh lemon juice
Grate a lemon
1/2 cup of sugar
Crepes
2 large eggs
1 cup of milk
1/2 teaspoon kosher salt
1 cup of all-purpose flour
1 teaspoon of pure vanilla extract
2 tablespoons of sugar
2 tablespoons unsalted butter, melted and divided
Lemon Stuffing
3 cups low-fat cottage cheese 16 ounces + 1 cup
2 ounces of mascarpone cheese at room temperature
1 teaspoon fresh lemon juice
Grate a lemon
1 teaspoon of pure vanilla extract
1/4 cup of sugar
3-4 tablespoons of milk, add one tablespoon at a time.
powdered sugar to sprinkle
Instructions
Lemon Stuffing
Place a strainer over a bowl and cover it with two layers of moistened cheesecloth.
Place the cottage cheese in the strainer and cover with plastic wrap. Place a heavy object over the cottage cheese and let it sit for 3 hours. (I use a bowl full of water)
Lemon curd
In a small bowl, beat the eggs.
Place a medium bowl on a pot of boiling water or use a double grill. DO NOT allow the water to come to a boil. Keep it on a low heat.
Put the butter, lemon juice, peel and sugar in the bowl and stir until the butter melts and the sugar dissolves completely. The mixture will no longer feel gritty when rubbed between two fingers.
Beating constantly, slowly pour some of the lemon mixture into the eggs.
Slowly add the egg mixture to the lemon mixture while beating continuously.
Continue beating and cook until the lemon curd is thick, up to 20 minutes or more.
Remove from heat and let cool.
Crepes
In a blender, combine the ingredients for the crepe – eggs, milk, salt, flour, vanilla, sugar and just a tablespoon of melted butter.
Blend until completely combined. Scrape the sides of the blender, removing them from the base as needed.
Cover and let stand at least 30 minutes.
Heat a crepe pan or 8-inch skillet over medium heat. Brush lightly with melted butter.
Using a small 1/4 cup of batter, pour into center of pan. Gently and quickly turn the pan over to evenly cover the bottom.
Cook for about 1 minute before wrapping the edges with a stiff spatula to loosen. The edges will be slightly browned.
Guide the spatula under the crepe and turn it to cook on the other side for about 30 seconds or more until it is fully cooked and golden brown. Place on a plate until ready to assemble.
Lemon Stuffing – continued
Put the drained cottage cheese, mascarpone, cheese, lemon juice and peel, vanilla, sugar and a tablespoon of milk in a blender.
Mix until smooth and well combined, adding more milk one tablespoon at a time if necessary.
Assembly
On a clean plate or work surface, place about 3 tablespoons of lemon filling in the center of a crepe. Fold the two edges and turn the crepe upwards. Flatten it gently so that the filling is evenly distributed throughout the crepe.
Add a spoonful of lemon curd with a piping bag or a spoon.
Sprinkle with powdered sugar and serve.