These tangy lemon cheese crepes are so simple to make and perfect for Pancake Day or as a sweet breakfast treat that you and the kids can enjoy. Using our delicious basic pancake recipe, fill your pancakes with citrus lemon and melt in the mouth cheese. They’re best served warm, so make them and then serve immediately. You could also try this recipe using orange instead of lemon, once you’ve perfected this recipe. This recipe has been triple tested in the Woman’s Weekly kitchen and is sure to be an all-round hit!
What’s more, this delicious crepe only takes minutes to make – so if you want something really indulgent as a dessert treat during the week but don’t have time to make something fancy in the evenings after a long go then this delicious recipe is a great one to try. It uses really basic ingredients that you’ve probably already got in your store cupboard, so there’s no need to make a trip to the shops specially either. With marscapone, lemon and lemon curd, the flavour that comes out in this dish is just like a modern pancake twist on a cheesecake – so it’s a great one to try for any cheesecake lovers in the house. What’s more, this recipe serves four and is ready in just 20 minutes, so it’s great to fill up the whole family!
- 250g tub of mascarpone cheese
- 2 tsp lemon curd
To make this pancake recipe, soften the mascarpone cheese. Serve spoonfuls on 8 large or 12 smaller warm basic pancakes, then top each with lemon curd, swirling it in for a marbled effect.
Bring in the edges of the pancake to form a parcel. Squeeze lemon juice over to serve.
You could also use orange in the same way