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Skillet blintzes with lemon, mascarpone and thyme

Golden skillet blintzes with a silky mascarpone swirl.
Bright lemon thyme caramel makes every bite taste alive.
Warm, tender crepes meet creamy tang in a cozy, crowd-pleasing dish.

dessert ⏱ 45 min 530 kcal / portion 56.0 g carbs / portion (estimated) vegetarian eggglutenmilksoytree nuts 🔗 Original source

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Skillet blintzes with lemon, mascarpone and thyme
v4 · rb0e705f985 20260727Z1751 salt to taste 2 pieces lemon 130 g lemon curd ½ tsp icing sugar 1 tbsp hazelnut blitz batter for 30 seconds, until smooth ⏳ rest batter and prep crepe pan 🍳 cook crepes: pour batter, swirl into a thin, even layer, cook 30 seconds, flip, then cook 20-30 seconds on the other side, and repeat with remaining crepe batter 🔪 segment and juice lemons: remove skin and pith, slice segments, and squeeze leftover to add extra juice 🍳 make lemon thyme caramel: melt caster sugar to amber, whisk in lemon juice, water, pinch of salt and thyme sprigs until smooth and melted 🌀 mix mascarpone filling: combine vanilla, mascarpone, double cream and lemon curd until smooth 🔥 preheat grill to highest setting 🍽 spread mascarpone filling over the base of a round shallow 26cm baking dish 🌀 fill and fold blintzes: spread lemon curd on crepes, fold into triangles, and place them on top of mascarpone filling 🔪 brush folded blintzes with reserved melted butter and sift icing sugar over the top 🍳 grill for four to five minutes, until golden and are starting to catch a little around the edges, then remove 🍽 drizzle with some of the lemon thyme syrup, scatter over the hazelnuts and serve hot with extra syrup alongside 🌀 add lemon curd to crepes and fold into triangles (reserve for assembly) Lemon Mascarpone Blintzes 🥞 125 g flour 2 pieces egg 300 ml milk 70 g butter 75 g sugar 1 tbsp lemon 4 pieces thyme 1½ tsp vanilla bean paste 100 g mascarpone 50 g cream flour, egg, milk, butter sugar, lemon, thyme vanilla bean paste, mascarpone, cream lemon curd icing sugar hazelnut
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Preparation steps

  1. blitz batter for 30 seconds, until smooth
  2. rest batter and prep crepe pan
  3. cook crepes: pour batter, swirl into a thin, even layer, cook 30 seconds, flip, then cook 20-30 seconds on the other side, and repeat with remaining crepe batter
  4. segment and juice lemons: remove skin and pith, slice segments, and squeeze leftover to add extra juice
  5. make lemon thyme caramel: melt caster sugar to amber, whisk in lemon juice, water, pinch of salt and thyme sprigs until smooth and melted
  6. mix mascarpone filling: combine vanilla, mascarpone, double cream and lemon curd until smooth
  7. preheat grill to highest setting
  8. spread mascarpone filling over the base of a round shallow 26cm baking dish
  9. fill and fold blintzes: spread lemon curd on crepes, fold into triangles, and place them on top of mascarpone filling
  10. brush folded blintzes with reserved melted butter and sift icing sugar over the top
  11. grill for four to five minutes, until golden and are starting to catch a little around the edges, then remove
  12. drizzle with some of the lemon thyme syrup, scatter over the hazelnuts and serve hot with extra syrup alongside
  13. add lemon curd to crepes and fold into triangles (reserve for assembly)

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