Creamy Strawberry Crepes
Indulge in the delightful taste of creamy strawberry crepes, a perfect dessert that blends light, delicate crepes with a rich strawberry cream filling. Ideal for breakfast, brunch, or as a sweet treat any time of the day.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 non-stick skillet or frying pan
- 1 spatula
- 1 measuring cups and spoons
- 1 blender or food processor
- 4 serving plates
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- pinch salt
- 1 cup fresh strawberries, hulled and sliced
- 1 cup mascarpone cheese
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt. Whisk until the batter is smooth and free of lumps. Let it rest for about 10 minutes.
- Heat a non-stick skillet or frying pan over medium heat. Lightly grease with butter or oil.
- Pour about ¼ cup of the batter into the skillet, tilting the pan to create a thin, even layer. Cook for approximately 1-2 minutes until the edges start to lift and the bottom is lightly golden.
- Flip the crepe using a spatula and cook for another 1 minute. Remove and place on a plate. Repeat until all the batter is used, stacking the crepes on the plate.
- In a blender or food processor, combine the sliced strawberries, mascarpone cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy.
- To serve, take a crepe, add a generous scoop of the creamy filling in the center, and fold over. Optionally, top with extra strawberries or a dusting of powdered sugar. Enjoy!
Notes
Make sure not to overheat the skillet to prevent the crepes from burning.
You can add lemon zest to the cream filling for an extra zing.
Leftover crepes can be stored in the fridge and reheated later, while the filling should be consumed within a couple of days for optimal freshness.