Homemade crepes filled with balsamic strawberries and mascarpone whipped cream are the perfect dish for your next fancy brunch.

Crepes with balsamic strawberries and mascarpone cream make a fancy but easy brunch meal

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. 

Homemade crepes to be served with strawberries and cream

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.

Balsamic strawberries for crepes

baking tip:How to make crepes

Making crepes isn’t difficult! It just takes practice.

1. Heat a 9-inch skillet over medium low heat and lightly grease with butter.
2. Add 1/4 cup crepe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan.
3. After 1 minute, use a rubber spatula to loosen the edges of the crepe.
4. Use the spatula or your fingers to flip the crepe and let it cook for 1 more minute.
5. Slide crepe out of the pan and repeat.

A simple but elegant brunch - crepes with balsamic strawberries and mascarpone cream

5 from 1 review

Crepes with Balsamic Strawberries and Mascarpone Whipped Cream

Servings: 10 crepes
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Total Time: 8 hours 50 minutes
Homemade crepes filled with balsamic strawberries and mascarpone whipped cream are the perfect dish for your next fancy brunch.


For the crepes:

  • 3 tablespoons unsalted butter (42 grams)
  • 1 1/2 cups whole milk (375 ml)
  • 3 large eggs
  • 3/4 cup all-purpose flour (90 grams)
  • 1/4 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)
  • 1/2 teaspoon vanilla

For the Balsamic Strawberries:

  • 2 cups sliced strawberries (335 grams)
  • tablespoons granulated sugar
  • tablespoon balsamic vinegar


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.


  • If desired, you can use cream cheese in place of the mascarpone cheese.
Calories: 275kcal, Carbohydrates: 22g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 107mg, Sodium: 81mg, Potassium: 154mg, Fiber: 1g, Sugar: 14g, Vitamin A: 738IU, Vitamin C: 17mg, Calcium: 82mg, Iron: 1mg
Cuisine: French
Course: Breakfast
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This recipe was originally published April 2011.

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