Mascarpone Filled Crepes
There’s a particular kind of kitchen magic that happens when a warm, paper-thin crepe meets a pillowy, slightly sweet mascarpone filling. Imagine the buttery aroma as the batter meets the hot skillet, the delicate lacy edges turning golden, and the soft, cool richness of mascarpone tempered by a whisper of whipped cream and powdered sugar. Each bite is a contrast of textures—silky cheese, tender crepe, and the bright kiss of apricot preserves—an intuitive comfort that feels both indulgent and effortlessly elegant.
These crepes are perfect for cozy weekend breakfasts, a light-focused brunch for friends, or an intimate dessert when you want something that looks special but comes together quickly. If you enjoy mascarpone in other sweets, you might also like this lemon mascarpone cake for a cakey twist on the same creamy concept: luscious lemon mascarpone cake.
At a Glance
- Prep time: 10 minutes (plus 30 minutes resting for batter)
- Cook time: 15–20 minutes (for ~8–10 crepes)
- Total time: 40–50 minutes
- Servings: 4 (about 2 crepes per person)
- Difficulty level: Easy–Intermediate (basic batter technique, gentle cooking)
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). These are approximate values calculated using typical ingredient nutrition profiles from USDA FoodData Central; consider them estimates rather than precise lab values.
- Calories: ~670 kcal
- Protein: ~13 g
- Carbohydrates: ~46 g
- Sugars: ~20 g (includes powdered sugar, jam, milk lactose)
- Fiber: ~1 g
- Fat: ~49 g
- Saturated fat: ~28–30 g
- Sodium: ~220–300 mg (depends on added salt and jam sodium)
Notes: These numbers assume whole milk, standard mascarpone, and a modest (about 2 tablespoons) serving of apricot preserves per serving. For lower-calorie or lower-fat versions, see the Variations section. Nutrition estimates are informed by USDA FoodData Central and general guidance from public health sources such as the Mayo Clinic; if you have strict dietary needs, use exact package nutrition labels or a nutrient calculator for precise tracking.
Why You’ll Love It
These mascarpone filled crepes balance luxurious texture with nostalgic comfort. The filling’s silky richness evokes patisseries while the crepes themselves keep things light and delicate—perfect for moments when you want to impress without fuss. They’re great for:
- Weekend brunches where you want something showy but quick.
- Serving at gatherings—guests can assemble or you can plate individually.
- A cozy morning when you want something that smells like butter and fresh fruit.
- Transforming leftovers into elegant snacks; leftover mascarpone can become a cake or crumble (try this mascarpone apple crumble cake for inspiration): mascarpone apple crumble cake.
Step-by-Step Instructions
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (360 ml) milk (whole milk recommended for richness)
- 2 tablespoons melted butter (plus more for the pan)
- 1/4 teaspoon salt
- 1 cup (about 240 g) mascarpone cheese
- 1/2 cup (120 ml) heavy cream, whipped
- 1/4 cup (30 g) powdered sugar
- Apricot preserves (for topping; about 1/2 cup total suggested)
- Fresh fruits (optional, for garnish—berries, sliced peaches, or banana)
Optional ingredients and substitutions
- For lighter filling: substitute half the mascarpone with full-fat Greek yogurt (yields tangier, less rich filling).
- For dairy-free/vegan: use a vegan cream cheese substitute and coconut cream whipped (see Variations).
- For gluten-free crepes: replace all-purpose flour with a 1:1 gluten-free flour blend; batter may require slightly more milk.
Directions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Avoid overmixing—stop when the batter is uniform and slightly thin. Let the batter rest for 30 minutes (this relaxes the gluten and improves texture).
- Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a small amount of batter into the skillet (about 1/4 cup for an 8–9 inch pan), swirling to evenly coat the bottom in a thin layer. Cook for 1–2 minutes until the edges lift and the underside is lightly browned, then flip and cook another minute.
- Transfer cooked crepes to a plate and stack, separating each with a sheet of parchment if you like. Repeat with the remaining batter. Expect about 8–10 crepes depending on pan size and batter thickness.
- In another bowl, mix the mascarpone cheese with the whipped heavy cream and powdered sugar until smooth and spreadable. Taste and adjust sweetness or add a little vanilla or lemon zest if desired.
- Spread a generous amount of the mascarpone mixture onto each crepe, then fold into quarters or roll them up.
- Serve topped with apricot preserves and fresh fruits if desired.
Practical tips
- Let the batter rest—this makes crepes easier to spread and gives a tender texture.
- Keep the pan at medium; too hot and crepes burn before they set, too cool and they’ll be thick and pale.
- Stack cooked crepes under a clean towel to keep them pliable.
- If you want crepes ahead: cook crepes, cool them, and refrigerate or freeze (see Storage). Add filling just before serving for best texture.
Best Pairings
- Beverage pairings: a bright cup of coffee, a floral Earl Grey tea, or a glass of Prosecco for brunch.
- Toppings and sides: warmed apricot or raspberry preserves, lemon curd, a dusting of powdered sugar, or a drizzle of honey.
- Savory contrast: serve a small side salad with peppery arugula dressed in lemon for balance.
- Make it a brunch board: add fresh fruit, toasted nuts, and a small jar of preserves so guests can compose their own crepes.
Storage Instructions
- Room temperature: As a safety rule, crepes filled with mascarpone should not sit at room temperature for more than 2 hours because of the dairy filling (follow USDA/CDC perishable food guidance).
- Refrigeration: Assembled crepes with mascarpone filling will keep in an airtight container for 2–3 days. Unfilled cooked crepes can be refrigerated for up to 3 days.
- Freezing: Unfilled crepes freeze best—stack with parchment between crepes, wrap tightly, and freeze up to 2 months. Thaw in the fridge and rewarm gently in a skillet. Freezing assembled, mascarpone-filled crepes is not recommended because the texture of the mascarpone and whipped cream can degrade after thawing.
Chef’s Advice
- Use quality mascarpone: the cleaner, creamier the mascarpone, the better the filling’s texture and flavor. Avoid brands that taste overly tangy.
- Room-temperature ingredients help the batter emulsify better and produce more even crepes.
- Thin your batter if it seems too thick—crepe batter should pour easily and coat the pan in a thin layer. Add a splash of milk as needed.
- For ultra-smooth filling, beat mascarpone briefly to loosen it before folding in whipped cream—overbeating mascarpone can make it grainy.
- Warm the preserves slightly so they glide over the crepes instead of clumping.
Creative Twists
- Lemon-Mascarpone Crepes: Stir 1–2 teaspoons of lemon zest and 1 tablespoon lemon juice into the mascarpone mixture for a bright, tangy filling. Serve with macerated berries.
- Chocolate-Hazelnut Swirl: Spread a thin layer of chocolate-hazelnut spread inside the crepe before adding mascarpone for a nutty, indulgent twist. Top with toasted hazelnuts.
- Savory Version: Omit powdered sugar, add a pinch of black pepper and chopped chives to mascarpone, and fill crepes with smoked salmon and baby arugula.
- Vegan & Gluten-Free Adaptation: Use a gluten-free 1:1 flour blend for crepes and substitute mascarpone with a vegan cream cheese (cashew-based) and aquafaba-whipped coconut cream.
Recipe Q&A
Q: Can I substitute mascarpone with ricotta or cream cheese?
A: Yes. Ricotta makes a grainier, lighter filling—blend ricotta smooth and sweeten to taste. Cream cheese is tangier and denser; you can lighten it by folding in whipped cream or yogurt.
Q: My crepes tear—how do I fix that?
A: Crepes that tear are often too thick or the pan temperature is too high. Add a bit more milk to thin the batter, and ensure the pan is hot enough to set quickly but not so hot that batter cooks unevenly.
Q: How can I reduce calories/fat in this recipe?
A: Use low-fat milk, substitute half the mascarpone with full-fat Greek yogurt or light cream cheese, and reduce powdered sugar. Note texture and flavor will change slightly.
Q: Can I make these ahead for a party?
A: Cook crepes in advance and refrigerate them unfilled (up to 3 days) or freeze (up to 2 months). Prepare the mascarpone filling ahead and assemble just before serving to maintain texture.
Q: Why rest the batter?
A: Resting relaxes gluten and allows flour to fully hydrate, producing more tender and evenly cooked crepes.
Conclusion
If you want a recipe that reads elegant on the table but is forgiving in the kitchen, these mascarpone filled crepes are a winner—creamy, comforting, and endlessly adaptable. Try the lemon variation for a brighter profile, or keep it classic with apricot preserves and fresh berries. Share your photos and tweaks; I love seeing how readers make recipes their own.
For more inspiration on mascarpone-filled desserts and different flavor pairings, check this classic take on Crêpes with Mascarpone Cream – Eat. Drink. Love. and a citrus-forward option in Lemon Mascarpone Stuffed Crepes | The Millennial Cook.
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Mascarpone Filled Crepes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicate crepes filled with a rich and creamy mascarpone mixture, ideal for brunch or dessert.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk
- 2 tablespoons melted butter (plus more for the pan)
- 1/4 teaspoon salt
- 1 cup (240 g) mascarpone cheese
- 1/2 cup (120 ml) heavy cream, whipped
- 1/4 cup (30 g) powdered sugar
- Apricot preserves (for topping; about 1/2 cup total suggested)
- Fresh fruits (optional, for garnish—berries, sliced peaches, or banana)
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling it to coat the bottom in a thin layer. Cook for 1–2 minutes until the edges lift and the underside is lightly browned, then flip and cook for another minute.
- Transfer cooked crepes to a plate and stack them, separating each with parchment if desired. Repeat with the remaining batter.
- In another bowl, mix the mascarpone cheese with the whipped cream and powdered sugar until smooth. Spread a generous amount of the mascarpone mixture onto each crepe and fold into quarters or roll them up.
- Serve topped with apricot preserves and fresh fruits if desired.
Notes
For a lighter filling, substitute half the mascarpone with Greek yogurt. For a gluten-free version, replace all-purpose flour with a gluten-free blend.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 670
- Sugar: 20g
- Sodium: 300mg
- Fat: 49g
- Saturated Fat: 30g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 0mg