Description
A light and pretty dessert featuring thin crêpes layered with a soft, lemony mascarpone cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 Tbsp melted butter
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- ¼ cup Limoncello liqueur
- Zest of 1 lemon
- Juice of 1 lemon
- Fresh berries (optional)
- Extra lemon zest (optional)
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, vanilla, and salt until completely smooth. Let the mix rest for 30 minutes.
- Heat a lightly greased non-stick skillet over medium heat.
- Pour about ¼ cup batter into the skillet and swirl to make a thin layer. Cook for 1–2 minutes until the edges lift; flip and cook for 1 minute more.
- Stack each finished crêpe on a plate and repeat to make 15–18 crêpes.
- Beat mascarpone, heavy cream, powdered sugar, limoncello, lemon zest, and lemon juice until the mix is thick and easy to spread.
- Place one crêpe on a serving plate and spread a thin layer of filling.
- Continue to layer crêpe then filling, ending with a plain crêpe on top.
- Cover the cake gently and refrigerate for at least 2 hours, or overnight for cleaner slices.
- Garnish with fresh berries and extra lemon zest. Slice with a sharp knife wiped between cuts.
Notes
Chill the cake well before slicing for neat pieces; rest the batter for thinner crêpes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg