Description
An elegant and lacy crepe dish featuring a velvet mascarpone filling fresh lemon segments and a botanical lemon-thyme amber syrup.
Ingredients
-
125g plain flour.
-
2 eggs.
-
300ml whole milk.
-
100g mascarpone.
-
130g lemon curd.
-
70g butter.
-
2 lemons.
-
75g caster sugar.
-
3–4 thyme sprigs.
-
1 tbsp toasted hazelnuts.
Instructions
-
Blend flour eggs milk and 20g butter until smooth then rest for 15 minutes.
-
Fry 60ml portions of batter in a buttered pan for 30 seconds per side.
-
Mix mascarpone cream and curd then spread into a baking dish.
-
Fold crepes with lemon curd into triangles and place on the cheese base.
-
Grill on high for 5 minutes until golden and caramelized.
-
Melt sugar into amber then stir in lemon juice water and thyme for the syrup.
-
Pour syrup over lemon segments and drizzle over the hot blintzes.
-
Garnish with toasted hazelnuts and serve immediately for a professional finish.
Notes
-
Resting the batter is the secret to a professional-grade tender crepe that won’t tear.
-
Using fresh thyme adds a high-end botanical aroma to the sweet citrus syrup.
-
These blintzes are perfect for brunch and stay fresh for up to 2 days in the fridge.
- Prep Time: 25 mins.
- Cook Time: 20 mins.
- Category: Breakfast.
- Method: Pan-Frying/Grilling.
- Cuisine: European Fusion.
Nutrition
- Serving Size: 2 blintzes.
- Calories: ~ 465 kcal.
- Sugar: ~ 32g.
- Sodium: ~ 120mg.
- Fat: ~ 28g.
- Saturated Fat: ~ 16g.
- Unsaturated Fat: ~ 12g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 48g.
- Fiber: ~ 2g.
- Protein: ~ 8g.
- Cholesterol: ~ 145mg.
Keywords: Skillet Blintzes, Lemon Crepes, Mascarpone Recipes, Healthy Brunch Ideas, Lemon Curd Desserts, New York Recipe.