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Limoncello crepes recipe

Limoncello crepes recipe

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  • Recipes
  • Dish type
  • Pancakes
  • Crêpes

These Limoncello crepes are easy to make and taste delicious without being too sweet or too sour. The Limoncello adds a lovely touch to the traditional lemon and sugar combination.

12 people made this

IngredientsServes: 8

  • 250g sifted plain flour
  • 1 teaspoon salt
  • 3 eggs
  • 500ml milk
  • 25g butter, melted
  • 1 tablespoon lemon juice
  • 2 tablespoons Limoncello
  • 40g caster sugar
  • icing sugar to serve

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Add the flour and salt to a bowl and make a well in the centre and add the eggs. Stir with a wooden spoon until smooth. Gradually add milk, melted butter, lemon juice and lemon liqueur. Mix well. Set aside for 1 hour.
  2. Grease a pan or griddle and heat over medium heat. When hot, add a ladleful of batter and tip to evenly coat the pan with the batter. Cook the crepe for 2 minutes, flip over and cook for 30 seconds. Repeat until you no longer have any batter left. Fold the crepes into quarters or roll them and sprinkle with icing sugar.

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Limoncello and Peach Crepes

On our first morning back from the wedding festivities and from the multiple flights back from Costa Rica, Melissa and I were pretty spent. It was an eventful past couple of weeks filled with great music, friends, family, and of course plenty of spectacular food (recipes to come within the next few weeks). In celebration of our last few honeymoon days this past weekend, I decided to surprise Melissa with breakfast in bed.

Crepes are one of our favorite morning meals, as you can probably tell from the multiple recipes posted. Our Limoncello and peach crepes took advantage of the fresh local peaches we received in our CSA and also used up the remaining bottle of Italian liquor we received as a wedding gift. Limoncello is great for a refreshing kick, it’s like spiked lemonade, both sweet and tart.

The sharp Limoncello complements the sweeter flavor of the peaches for a breakfast perfect for any summer morning.

*Makes enough for 6 crepes
Serving Size: 1/6 recipe
Calories: 95 Carbohydrates: 14g Protein: 1g Fat: 1g Fiber: 1g

4 large ripe peeled peaches
1 tsp. ground ginger
1 cup Limoncello (3/4 cup water and 3tbsp. lemon juice will work fine)
*See Blueberry and Banana Crepes for the crepe recipe

Slice the peaches so they are about ½ inch wide and add to a medium saucepan. Add the Limoncello and ginger and bring to a boil, then reduce to medium heat. Cook for about 7 minutes until the mixture resembles jam.

Serve warm over crepes. Add a dollop of Greek yogurt for a creamy texture and some extra zing.

How to Make Crema di Limoncello

Crema di limoncello is one of those classic liqueurs that can be prepared at home. It is not difficult, however, it is a fairly long process which is worth the effort. In order to produce excellent quality, crema di limoncello must use ingredients that are of good quality.

The recipe provides only the use of milk (whole and fresh), without cream, then less fat, but I assure you that it is creamy and delicious. After tasting it, you will see that every moment of the day will seem like the right one to taste some. It is a perfect cream and not too alcoholic.

Step Three: Zest Lemons

Zest the lemons. Doing this step quickly and doing it well requires a Microplane Zester because anything else just doesn’t work as well in my experience. I like to put a cutting board or a large piece of aluminum foil down to catch all the zest. Then you just use the zester to remove a thin layer of zest from the whole lemon.

If you get even a little bit of the white pith just below the zest, it will make your liqueur bitter. So don’t take chances, if the lemon is bumpy and you can’t get all the zest without hitting the pith elsewhere, let it go. The lemons in the picture below have been zested. Notice how it is still yellow because I just removed the outer skin without touching the pith anywhere. This step is all about quality over quantity.

My recipe calls for 2 more lemons than what you typically see (

50 grams of zest) because it is so important not to worry about not having enough zest here and digging into the lemon for more is not allowed. This step used to take me a really long time when I used other types of zesters or peelers but with the Microplane I can zest all 17 lemons in about half an hour.

Recipe Summary

  • 35 lemons (about 8 3/4 pounds)
  • 4 cups (32 ounces) pure 95% food-grade alcohol (such as Everclear)
  • 5 1/2 cups filtered water or mineral water
  • 3 cups granulated sugar

Using a vegetable peeler, remove peels from lemons, being sure to avoid any white pith, to yield 10 1/2 ounces lemon peels. Place peels in a 3-quart jar with a hinged lid. Reserve remaining lemons for another use. Pour alcohol over peels, making sure peels are submerged. Fasten lid on jar, and let stand in a cool, dark place 24 hours.

Line a wire-mesh strainer with cheesecloth, and pour lemon mixture through strainer into a large pitcher. Discard solids. Repeat straining 1 time.

Stir together 51/2 cups water and sugar in a large saucepan over medium simmer until sugar dissolves, about 5 minutes. Add to infused alcohol, and stir to combine. Pour into sealable sterilized bottles, and cover tightly. Store at room temperature. Chill before serving.

  • 1 Pound mascarpone cheese
  • 1/2 Cup sugar
  • 2 Tablespoons Limoncello liqueur
  • Zest of one lemon
  • 1 Cup heavy cream
  • 16 sugar cookies, about 3-inches in diameter, for garnish
  • 8 sprigs fresh mint, for garnish
  • Lemon curd, for garnish, optional
  • Raspberry sauce, for garnish, optional
  • Chocolate straws, for garnish, optional

Step 1: Place eight 2 1/2-inch diameter-by-3-inch-tall pastry ring molds on a parchment paper lined baking sheet set aside.

Step 2: In the bowl of a stand mixer fitted with a whisk attachment on medium high speed, whip 1 pound mascarpone cheese, 1/2 cup sugar, 2 tablespoons Limoncello liqueur and the zest of one lemon until creamy, about 10 minutes. Add 1 cup heavy cream and whip until soft peaks form, about 3 to 4 minutes.

Step 3: Using a pastry bag or spoon, divide mousse mixture between ring molds and freeze several hours or until firm.

Step 4: To unmold, place 8 sugar cookies on a baking sheet. Using a paring knife, run the knife around the inside of the ring mold to loosen the mousse. Place mold on top of cookie and press the frozen mousse onto sugar cookie. Refrigerate 2 hours.

Step 5: To serve, use a spatula to transfer sugar cookie topped with mousse to a serving plate. Break another sugar cookie in half and press the half cookie into the top of the mousse. Top with a sprig of fresh mint. Garnish plates with raspberry sauce, lemon curd and a chocolate straw, if desired.

How to Make Limoncello Tiramisu

This is going to be one of your absolute favorite Italian desserts to make. The dish comes together quickly and is completely make ahead. Just make the layers and refrigerate until ready to serve.

Tiramisu has two main components: the soaked ladyfingers and the mascarpone cheese filling. All you need to do is put together the soak and the filling, and you are ready to assemble.

Firstly, prepare the filling. You will need two large bowls for this: one for the whipping cream and one of the mascarpone.

In the first bowl, combine the mascarpone, lemon curd, lemon juice, grated lemon zest, limoncello, and vanilla. In the second bowl combine the cold whipping cream and powdered sugar. Beat the mascarpone to combine and whip the cream to stiff peaks.

Next, fold the whipping cream into the mascarpone mixture. You don’t need to be super gentle with this process. Mix to combine.

Secondly, you will need to prepare the soak for the ladyfingers layer. To do this, bring the sugar and lemon juice to a simmer on the stove. Simmer for about 2 minutes, just until the sugar has dissolved and the mixture has reduced slightly. Add in the limoncello.

Once the soak has cooled slightly, you are ready to assemble the limoncello tiramisu.

How to Assemble Limoncello Tiramisu

To assemble the tiramisu, get all ingredients together near your 9 x 13 baking pan. The bottom layer is the soaked ladyfingers.

For this part, place the ladyfinger cookies in the soak. Allow the cookies to absorb the liquid. How long the cookies sit in the soak varies on the type of ladyfingers you use. As a rule of thumb, I find 10 seconds on each side of the cookie sufficient.

Fit the soaked ladyfingers to layer the bottom of the pan. You may need to trim the cookies with a sharp knife to fit into a single layer.

Next, spoon on half of the mascarpone mixture. Use a knife or spatula to help spread the mixture over the ladyfingers.

Repeat the layers. First the soaked ladyfingers then top with remaining mascarpone whipping cream.

Lemon Curd Topping

Lastly, make the lemon curd topping for the limoncello tiramisu. This simple topping can be made one of two ways.

If you have any remaining soak, you can whisk the lemon curd with the soak to thin it out. However, if you don’t have any left, you can just whisk the lemon curd with a tablespoon of limoncello.

Pour the mixture into a pourable cup or spoon it directly on top of the tiramisu. Sprinkle on candied lemon peel if desired. Cover and refrigerate for at least four hours, or up to two days.

For the lemon curd, you can either make it from scratch or buy it premade. Most grocery stores carry lemon curd, but you can also buy it online here.

Lemon curd is made from lemons, sugar, and eggs. It is a fairly simple recipe but I find the jarred versions easy and just as tasty.

To Make The Popsicle Base: Whisk together heavy cream, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.

To Assemble The Popsicles: Stir in limoncello, lemon juice, and zest and pour into popsicle molds. Freeze until thoroughly set, about 10 to 24 hours.

Use a good quality Limoncello such as Caravella or Ventura brands.


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Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

History of Limoncello

It's impossible to say exactly who invented limoncello, but it appears to have originated in southern Italy in the early 1900s. Some stories say that it was created by the local women, who served it chilled to honored guests. Others say that the liqueur originated with the area fishermen, who sipped it in the mornings before heading out to fight the chill, or with local monks who sipped it between prayers. No matter who invented it, limoncello makes use of the big, sweet lemons grown in Sorrento, Italy and the surrounding area.


A few years back while in Italy, it seemed that Limoncello was everywhere. Our Italian friends introduced to this light and refreshing drink. We drank a lot of it. It’s really a perfect cocktail for a hot summer day. The great thing about Limoncello is that you can enjoy it (responsibly) chilled in a cold cordial glass (traditional way), over ice (my favorite way), as a martini straight up or mixed with sparkling water. There are also tons of recipes for making delightful frou-frou drinks. Wherever your tastes take you, Limoncello is a really good outlet for the perfect summer drink.

Limoncello is a product of Italy, so it’s not cheap here in America. Something like $25 for a small bottle. Since I’m way too frugal, I decided to figure out how to make it at home. In Italy, Limoncello is made with their version of grain alcohol. I’m not a “grain alcohol” kinda gal, so I make mine with vodka. Equally as tasty, but it just doesn’t have the crazy high alcohol content! If you are more adventurous than me, feel free to make this with moonshine, grain alcohol or whatever else floats your boat! As long as it’s a clear liquor. I haven’t tried it with Gin or Tequila though! Maybe? Who knows…

Anyway, you have time to make this for the Forth of July weekend! I made my batch in anticipation for a recipe that I will post soon in time for the holiday! I hope you try this, it’s super yummy. Just don’t let the kiddos get a hold of it!

Watch the video: - Ραβανί νηστίσιμο με κρέμα σαντιγί (August 2022).