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strawberry crêpes
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5 from 2 votes

Strawberry Crêpes

These strawberry crêpes are made with sweet French pancakes, an easy mascarpone whipped cream, and fresh strawberries. Serve them for breakfast or dessert!
Prep Time15 minutes
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 45 minutes
Course: Breakfast, Dessert
Cuisine: French
Diet: Vegetarian
Servings: 10 people
Calories: 349kcal
Author: Sarah Trenalone

Ingredients

Crêpes:

  • 1 cup all-purpose flour See Recipe Notes for Gluten-Free Options
  • ⅔ cup cold milk
  • ⅔ cup cold water
  • 3 eggs
  • ¼ teaspoon salt
  • 3 tablespoon melted butter, plus more butter or oil for brushing hot pan
  • 2 teaspoons sugar

Mascarpone Whipped Cream:

  • 8 ounces mascarpone, room temperature OR substitute ricotta or cream cheese
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 ounces Grand Marnier (optional) Or substitute another citrus or floral liqueur (such as St-Germain)

Fillings + Toppings:

  • 1 quart strawberries, sliced
  • honey (optional)

Instructions

Crêpes:

  • Whisk together all crêpe ingredients in a bowl.
  • Let batter sit in the refrigerator at least 1 hour (or overnight).
  • Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
  • Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
    Pour the batter into a hot pan, and swirl until coated
  • Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
    Flip the crêpe, and cook the other side
  • Make Crêpes Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

Mascarpone Whipped Cream:

  • Chill a glass (Pyrex) bowl in the freezer until it’s cold to the touch.
  • Remove it from the freezer, add the mascarpone, whipping cream, sugar, and Grand Marnier (if using). Use an electric mixer to whip on high until it's smooth and creamy. Chill until you're ready to use.
    Whip the mascarpone, whipping cream + powdered sugar
  • Make mascarpone whipped cream up to 1 day before serving.

Assemble Crêpes:

  • Spread mascarpone cream on ¼ of each crêpe. Add a few strawberry slices to the cream. Fold the crêpe in half, covering the cream.
    Top the Cream with Strawberries
  • Add more cream to half of the folded crêpe, and then fold in half again.
    Fold the Crêpe in Half + Top with More Cream
  • Serve the crêpes with remaining cream, more sliced strawberries, and honey.
  • Serve immediately.

Notes

Yields: About eight 10" crêpes, ten 8" crêpes, or twenty 5" crêpes
Gluten-free option: Use these gluten-free crêpes.  Make sure to add the optional sugar.
Nutrition information is for one 8" crêpe filled with 1/10 of the cream and berries.  

Nutrition

Calories: 349kcal | Carbohydrates: 24g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 137mg | Potassium: 216mg | Fiber: 2g | Sugar: 11g | Vitamin A: 871IU | Vitamin C: 56mg | Calcium: 92mg | Iron: 1mg