In the words of Rachael Ray, “This one is a perfect BBLD.” In Rach-lingo, a BBLD is a meal that can serve as breakfast, brunch, lunch, or dinner. Well, this meal fits that description almost to a T. This is more of a breakfast, brunch, lunch, or dessert.
The one thing you may find weird about this recipe is the use of Meyer lemons. What the heck are they? They’re sweeter than a regular lemon – think of a cross between a mandarin and a lemon. You can, of course, use regular lemons if you can’t find Meyers. If you do, add a touch of orange extract to take some of the bitterness off the lemon.
Another ingredient that may throw you off is mascarpone cheese. Mascarpone is very common in Italian cooking – it’s a soft, naturally sweet cheese. It’s basically the Italian version of cream cheese. You can find it in the specialty cheese case of nearly any grocery store (even Trader Joe’s has it!). You can use cream cheese with a touch of cream as a replacement for mascarpone, if you can’t find it or already have cream cheese on hand. You’ll need to sweeten it up more, and soften it beforehand, but otherwise it’s the same preparation.
The filling possibilities are endless! Mascarpone and any type of berries, chocolate, whipped cream, peaches, bananas, kiwi, you name it you can crepe it.
Blueberry-Meyer Lemon Crepes (THM S)
- 1/4 c gluten free baking mix or THM baking blend (I used equal parts flax meal, almond meal, and coconut flour)
- 4 eggs
- 3/4 c unsweetened almond milk
- 1 Tsp Swerve or Gentle Sweet
- 1 tsp vanilla extract
- butter or coconut oil for cooking
Mix all ingredients together in a medium bowl with a whisk until there are no lumps. Leave it to sit for at least 20 minutes before cooking, or overnight. [I let mine sit overnight, and it worked perfectly. If you don’t have time to do overnight, let it go for 20 minutes. This is so that all the bubble from whisking settle off, and you get smooth crepes without holes.]
- 8oz mascarpone cheese (can also use cream cheese, but mascarpone by nature is softer and sweeter.
- 1-2 Tsp Swerve or Gentle Sweet
- zest of 1 Meyer lemon
- juice of 1 Meyer lemon
- 1 pint fresh blueberries
Mix all ingredients, except for blueberries, together in a small bowl and set aside.
To prepare the crepes, heat a nonstick griddle on medium-low heat with butter or coconut oil.
Use a ladle or 1/4 cup measure to scoop the crepe batter and spread it into large rounds on the griddle. Spread it very thin, cook 1-2 minutes, flip, and cook another 1-2 minutes of the second side. Repeat until you get all the way through the batter.
Prepare the crepes by adding a few tablespoons of the mascarpone mixture and a few blueberries, then rolling it how you like. Some prefer a folding method, I went for more of a taquito-style roll up.
Top with whipped cream and berries, a drizzle of chocolate, or just stuff it straight into your mouth without all the ceremony. ^_^