4ozmascarpone cream cheese, at room temperature (113 grams)
For the Balsamic Strawberries:
2cupssliced strawberries(335 grams)
2 tablespoonsgranulated sugar
1 tablespoonbalsamic 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.