Crepes with Mascarpone Cream and Balsamic Strawberries
Homemade crepes filled with balsamic strawberries and mascarpone whipped cream are the perfect dish for your next fancy brunch.
Looking for an easy but impressive recipe for breakfast? Crepes are always the answer.
Particularly, these crepes— paper-thin and served with mascarpone whipped cream and strawberries macerated with a little sugar and balsamic vinegar. Serve them with coffee or mimosas and some of your favorite people and you’ll have a perfect meal.
If crepes intimidate you, don’t fret! I promise they are actually quite easy to make. And since one batch of batter makes so many you have a few tries to get your wrist action down.
This is my favorite crepe recipe, I’ve been using it for years. The batter starts with a little browned butter (like so many wonderful things do). Then, you whisk the browned butter with milk, a little flour, sugar, salt, and a few eggs. You can use it right away, or let it rest in the fridge overnight. It’s perfect really, because if you’re serving crepes for breakfast, half of your work is already done by the time you get up.
The batter is extremely thin— you may even think it’s too thin— but that’s how it’s supposed to be. Thin batter makes thin crepes, crepes that are slightly sweet and soft in the middle and a little crispy at the edges. Perfect for tucking your favorite toppings inside.
You really can’t go wrong when it comes to crepe fillings and toppings, but I think this right here is my favorite combo. You can’t go wrong with strawberries and cream, am I right? Plus the mascarpone cream and balsamic vinegar fancies it up. It’s still very simple, but sophisticated and oh so, so good.
It’s my kind of breakfast of champions.
Crepes with Balsamic Strawberries and Mascarpone Whipped Cream
Ingredients
For the crepes:
- 3 tablespoons unsalted butter (42 grams)
- 1 ½ cups whole milk (375 ml)
- 3 large eggs
- ¾ cup all-purpose flour (90 grams)
- ¼ cup granulated sugar (50 grams)
- Pinch of salt
For the mascarpone whipped cream:
- 1 cup heavy cream (250 grams)
- 2 tablespoons granulated sugar
- 4 oz mascarpone cream cheese , at room temperature (113 grams)
- ½ teaspoon vanilla
For the Balsamic Strawberries:
- 2 cups sliced strawberries (335 grams)
- 2 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar
Instructions
To make the crepes:
- Melt the butter in a small saucepan over medium low heat. Continue to cook butter until it turns golden brown, swirling the pan as necessary to help the butter cook evenly. Set aside to cool slightly.
- In a bowl, whisk together the butter, milk, eggs, flour, sugar, and salt until combined and no lumps remain. You can also use a blender. Use immediately or cover and refrigerate overnight.
- When ready to make the crepes, take the batter out of the fridge and allow to return to room temperature, about 30 minutes.
- Melt 1/2 tablespoon butter in a 9 inch skillet over medium low heat. When the pan is hot, add 1/4 cup crepe batter. Tilt pan and swirl to coat the bottom of the pan as needed. Let cook for 2-3 minutes, until lightly browned, loosening the edges and center with a spatula as it cooks. Flip and cook on the other side for an additional minute. Flip out onto a plate and repeat with remaining batter.
To make the mascarpone whipped cream:
- To make the cream, whip the heavy cream, sugar, and vanilla to soft peaks with an electric mixer. While mixing on medium speed, add the mascarpone cream a spoonful at a time until incorporated.
To make the strawberries:
- Combine the sliced strawberries, 2 tablespoons of the sugar, and the balsamic vinegar in a bowl. Let sit for at least 15 minutes. Stir, then serve with crepes and mascarpone whipped cream.
Notes
- If desired, you can use cream cheese in place of the mascarpone cheese.
This recipe was originally published April 2011.
I am going to make these for xmas. Can you make the filling a day in advance?
Just made these crepes for my family and they did not last long at all, safe to say everyone enjoyed them!
Unfortunately we did not have Mascarpone on hand, but the balsamic strawberries had just the right amount of vinegar in them and the crepes were soft and buttery.
I did leave about 1/4 cup of the milk out of the batter and still found it a little thin, but I suspect this is due to how the recipe says to cook the crepes (swirl in a frypan/skillet), whereas I used a crepe pan and spreader, thus the batter didn’t always spread as easily and some were a little misshapen.
Browning the butter before hand, though not incredibly necessary, takes the crepes to the next level and gives them a nice colour when cooked.
Overall a delicious recipe, thank you for posting.
These came out so well. My daughter had friends visiting and we made these together. We all loved them!!!
So perfect. Thanks!
Easy and super awesome, lovely!
Your crepes look amazing and I’ve hinted strongly that this is what I would like for my Mother’s Day breakfast.
I have made this crepe recipe … The best ever and I have crepe for breakfast for long. It is amazing. Thank you very much. Love your work.
So glad to hear you like the recipe, thanks!
These look awesome!
These look awesome!
These look awesome!
These look awesome!
These look awesome!
Thank you thank you thank you!!! Yum. I seriously can not wait to try this.