Print

Strawberry Mascarpone Crepes for Brunch

Two rolled Strawberry Mascarpone Crepes filled with white cream and fresh sliced strawberries, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for light, thin French crepes filled with a sweet mascarpone cream and topped with fresh strawberries, perfect for an elegant brunch.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted, plus more for the pan
  • 1 tablespoon granulated sugar
  • 8 ounces mascarpone cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups fresh strawberries, sliced
  • 1 tablespoon granulated sugar (for strawberries)

Instructions

  1. Make the Crepe Batter: In a bowl, whisk together the flour, eggs, milk, water, salt, and 1 tablespoon of sugar until smooth. Whisk in the 2 tablespoons of melted butter. Cover the batter and let it rest in the refrigerator for at least 30 minutes.
  2. Prepare the Strawberries: In a separate bowl, gently toss the sliced strawberries with 1 tablespoon of sugar and the lemon juice. Let them sit while you make the crepes to allow the juices to release.
  3. Make the Mascarpone Filling: In a medium bowl, beat the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  4. Cook the Crepes: Heat a 6-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan so the batter thinly coats the bottom.
  5. Cook for about 1 to 2 minutes until the edges are lightly browned and the bottom is set. Flip the crepe and cook the other side for about 30 seconds. Slide the finished crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly between crepes.
  6. Assemble: Lay a crepe flat. Spread about 2 tablespoons of the mascarpone filling over one half of the crepe. Top with a portion of the macerated strawberries. Fold the crepe in half, then in half again to form a triangle, or roll it up.
  7. Serve immediately, topping the finished crepes with any remaining strawberry juices and extra fresh berries.

Notes

  • For easier brunch serving, you can make the crepes up to one day ahead. Store them layered between sheets of parchment paper in an airtight container in the refrigerator. Reheat briefly in a dry skillet before filling.
  • To make the filling slightly lighter, substitute 2 tablespoons of the mascarpone with an equal amount of heavy cream, whipped until soft peaks form, then gently fold it into the mascarpone mixture.
  • If you prefer a thinner batter, add one more tablespoon of water to the initial mix.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-mascarpone-crepes-for-brunch/