Lemon Poppy Seed Crêpe Roll with Mascarpone Cream

Preparation method

• I know the ingredient list might seem a bit overwhelming, but I promise that the final result will be well worth the effort. If you prefer not to use sparkling water, you can simply replace it with regular water. Likewise, the amount of sugar, which isn’t very much in my opinion, can be adjusted to taste.
• We start by preparing the batter for the poppy seed crêpes. In a large bowl, whisk the eggs together with the sugar and a pinch of salt until you get a smooth and slightly frothy mixture. Gently add the milk, lemon juice, and lemon zest, mixing carefully, then gradually fold in the sifted flour to avoid any lumps.
• Once the batter is smooth, fold in the poppy seeds and the oil, mixing gently to preserve the airy texture. If you feel the batter is too thick and want lighter crêpes, you can thin it out with a little sparkling or regular water. Let the batter rest for 10–15 minutes so the ingredients can meld together and the crêpes become elastic and easy to work with.
• Heat a 22–24 cm pan and cook the crêpes over medium heat, one at a time, until they turn a beautiful golden color on both sides. From this batter, you’ll get approximately 14–16 thin crêpes, perfect for creating a delicious and flavorful roll.
• While the crêpes are cooling, we can prepare the mascarpone cream. In a bowl, combine the heavy cream and mascarpone with the powdered sugar, vanilla, and a little lemon zest, then gently mix until you get a smooth, fluffy, and silky cream. It’s important that the ingredients are cold, so the texture turns out perfect and doesn’t separate.
• For the strawberry jam, I used frozen strawberries, which I let thaw slightly before gently mashing them with a potato masher to achieve a texture somewhere between cream and jam—not a full puree. I added a tablespoon of sugar and a teaspoon of cornstarch, then cooked the mixture for just 2–3 minutes, enough for it to thicken slightly. Let the jam cool completely before using it, so it doesn’t run when rolling the crêpes. This method preserves the freshness and flavor of the fruit, creating a perfect contrast with the silky mascarpone cream.
• Once the crêpes have cooled and both the cream and strawberry jam are ready, we can move on to assembling the roll. On your work surface, lay out 8 crêpes—the number that fit along the length of my own workspace.
• Spread the mascarpone cream evenly over the crêpes in a generous layer, then draw a line of strawberry jam down the center, ensuring that every slice will have a taste of this delicious combination.
• Fold in all the edges of the outer crêpes, then roll the crêpes tightly to form a compact and beautiful roll. Once the roll is assembled, wrap it in cling film and place it in the refrigerator for at least four hours, ideally overnight, so that all the flavors meld together and the texture sets perfectly.
• For the white chocolate glaze, melt the chocolate together with the heavy cream over low heat or in a bain-marie, stirring gently until you get a smooth and glossy mixture.
• Let the glaze cool for a few minutes, then carefully pour it over the chilled roll, allowing it to cover the surface evenly and settle beautifully. Let the glaze set slightly before slicing and serving.
• Once the glaze has set slightly, the roll is ready to be sliced. Use a sharp knife and cut with steady movements, wiping the blade between slices to get clean and beautiful pieces. Serve it chilled, either on its own or with a few fresh strawberries for an extra touch of freshness.
• This is the perfect dessert for a relaxed weekend, a family meal, or any moment when you simply want to bring a little joy to the table. I hope you make it with love and enjoy every slice. And if you try it, I can’t wait to hear what you think! Let’s fill our kitchens with fresh flavors and desserts that bring smiles!