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Strawberry Crepes with Fresh Strawberry Compote and Whipped Mascarpone Cream Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings

Description

Delight in these delicate Strawberry Crepes, featuring a smooth, thin batter cooked to golden perfection, filled with a luscious homemade strawberry compote and light mascarpone whipped cream. Perfect for breakfast, brunch, or a sweet dessert, this recipe blends fresh strawberries with a hint of vanilla and maple syrup for a naturally sweet and satisfying treat.

Ingredients

Crepe Batter

  • 2 large eggs
  • 1 1/4 cups whole milk
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon kosher salt
  • Avocado oil (or other neutral oil, for coating pan)

Strawberry Compote

  • 1 pound sliced fresh strawberries (plus more for garnish, optional)
  • 3 tablespoons maple syrup
  • Pinch fine sea salt
  • 1 teaspoon vanilla extract

Whipped Cream Filling

  • 1 1/2 cups heavy cream
  • 1/2 cup mascarpone cheese
  • 1/2 cup powdered sugar (sifted, plus more for dusting)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crepe Batter: In a blender, combine eggs, whole milk, water, vanilla extract, melted butter, all-purpose flour, granulated sugar, and kosher salt. Blend everything until smooth, about 20 seconds. Cover and refrigerate the batter for at least 1 hour to allow it to rest and hydrate the flour.
  2. Make the Strawberry Compote: Place the sliced strawberries, maple syrup, and a pinch of sea salt in a medium saucepan over medium heat. Stir and cook until the mixture reaches a boil. Lower the heat and simmer gently for 8 to 10 minutes, or until the strawberries soften and the sauce thickens to your desired consistency. Remove from heat, stir in the vanilla extract, and taste to add more maple syrup if needed. Let the compote cool; it will thicken further as it cools.
  3. Cook the Crepes: Heat an 8 to 9-inch carbon steel or nonstick skillet over medium heat until hot. Lightly brush the skillet with avocado oil or a neutral oil. Pour or scoop 3 to 4 tablespoons of batter into the center of the pan, tilting and swirling to spread the batter into a thin, even layer. Cook for 40 to 60 seconds until the top looks dry and the bottom is a light golden brown. Carefully flip the crepe with a thin spatula and cook for an additional 20 to 30 seconds until lightly golden on the other side. Transfer the cooked crepe to a plate to cool. Repeat with the remaining batter, stacking cooked crepes with parchment paper between them and covering lightly if necessary.
  4. Prepare the Whipped Cream Filling: In a stand mixer bowl fitted with the wire whip attachment (or using a handheld mixer in a large bowl), whip the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 2 to 3 minutes. Cover and refrigerate until ready to serve, up to 2 days in advance.
  5. Assemble the Strawberry Crepes: Spread a thin layer of the mascarpone whipped cream onto one crepe. Spoon a generous amount of strawberry compote on top. Roll or fold the crepe, or alternatively fold into quarters. Repeat with the remaining crepes. Arrange on a serving platter or divide among plates. Garnish with additional whipped cream, fresh strawberry slices, and dust with powdered sugar before serving.

Notes

  • Use avocado oil or any neutral-flavored oil to prevent sticking and maintain crepes’ delicate texture.
  • The crepe batter benefits from resting in the fridge for at least an hour to achieve the ideal thinness and elasticity.
  • The strawberry compote can be adjusted in sweetness by adding more maple syrup according to taste.
  • Crepes can be made ahead and refrigerated with parchment paper between layers to prevent sticking; reheat gently before serving if desired.
  • The mascarpone adds creaminess and richness to the whipped cream, balancing the tartness of the strawberry filling.
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French

Find it online: https://sarabaking.com/strawberry-crepes-with-fresh-strawberry-compote-and-whipped-mascarpone-cream-recipe/