Description
Layer upon layer of tender crêpes, each spread with a zesty limoncello-kissed mascarpone cream—no oven needed for this show-stopper.
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 rest 30 minutes.
- Heat a lightly greased non-stick skillet over medium heat.
- Pour about ¼ cup batter into skillet, swirl to a thin layer, cook 1–2 minutes until edges lift; flip and cook 1 minute more.
- Stack each finished crêpe on a plate; repeat to make 15–18 crêpes.
- Beat mascarpone, heavy cream, powdered sugar, limoncello, lemon zest, and juice until thick and spreadable.
- Place one crêpe on a serving platter; spread a thin layer of filling.
- Continue layering crêpe then filling, ending with a plain crêpe on top.
- Cover gently and refrigerate at least 2 hours (or overnight for cleaner slices).
- Garnish with fresh berries and extra zest; slice with a sharp knife wiped between cuts.
Notes
Use an offset spatula for super-even layers; toast half the lemon zest in a dry pan for 30 seconds to deepen flavor; for a kid-friendly version, replace limoncello with extra cream and add more lemon zest.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 100mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg