Lemon Lime Crepes

Lemon Lime Crepes


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Crepes and Nutella are my go-to quick breakfast dish. But, crepes make incredible desserts when they are dressed up with an elegant citrusy mascarpone filling and topped with fruit. To end any meal this Spring and Summer, whip up these crepes that are worthy of a French bistro!

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Chicago, IL

Serving Size / Yield

4-5 servings


  • 2 ½ C. flour
  • pinch of salt (⅛ tsp.)
  • 1 egg
  • 1 ¼ C. milk
  • 1-2 Tbs. oil
  • 1 C. mascarpone cheese
  • 1 tsp. lemon juice
  • 1 tsp. lime juice
  • zest from ½ lemon
  • 4 tsp. confectioner's (powdered) sugar
  • berries to top (optional)

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Combine flour and salt in a large bowl and form a well in the center
Whisk egg, one tablespoon of oil and milk together in a small bowl
Add the liquid mixture into the flour well and beat the mixture, gradually widening the well and incorporating the flour
Let stand in the fridge covered for as long as you can, or even over night for air bubbles to escape the batter
For the filling, combine mascarpone, lemon and lime juice, confectioners sugar and lemon zest
In a nonstick pan over medium heat, add a teaspoon or two of oil (depending how large your pan is) and coat thinly. Typically for crepes, just the first crepe or two need the pan to be greased and after those they will start to unstick on their own, but use a little bit of oil for each crepe until you see them coming off without any oil.
When the edges turn a light brown, flip the crepe and cook the other side for about thirty seconds or until you see light brown coloring when you lift the crepe
Remove and set on a plate and cover with foil to keep warm, stacking the crepes on one another
To serve, spread about a tablespoon of filling into crepe and either roll crepes or fold into quarters
Top with lemon zest, powdered sugar and any in-season fruits (berries taste great with these)! 

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