Strawberry Mascarpone filled Crepes

If you have never had a crepe, you are seriously missing out! We had a foreign exchange student, Olivia, when I was in high school. We might not have gotten along all the time, but in the kitchen, we were best buds. She taught me how to make these and it’s a recipe I will never forget!

This crepe recipe is catered more towards desserts. You can make main courses that include crepes, but the recipe for those would be slightly different.

Ingredients:

Crepes

• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• 4 eggs
• 1 ⅓ cups milk
• 2 tablespoons MELTED butter
• 1 cup flour
• ½ teaspoon salt

Filing

• 2 cups sliced strawberries
• ¼ cup sugar
• 1 8-ounce container mascarpone cheese (or cream cheese)
• ¼ cup powdered sugar

I forgot to take a picture of the ingredients beforehand… I was distracted because I was so excited to make them. They really are THAT good! Anyway!

First you want to make your filling. Slice your strawberries and mix them with the sugar. I didn’t chill mine, but I would HIGHLY recommend it, unless you are in a rush. 1 hour should be long enough, but up to a day would work as well. If you have chilled them, you will notice excess liquid… just make sure you drain most of it. Mix together your cheese (whichever you use… though I will say mascarpone cheese is like heaven!) and powdered sugar. You want this mix to be very smooth and creamy. Add in your strawberries and mix well. I heat mine up a little bit (literally a little bit! About 10 seconds) before I put it on the crepes.

Now let’s make your crepes! If you have never had one, they are super thin and pancake like. They are very light and you can do pretty much anything with them. They serve them at some restaurants (like IHOP, they have a super awesome veggie crepe) and are very big in Europe. When I went to Paris, there was a crepe shop on every corner. You could get anything you wanted in them… bananas and nutella was my favorite!

Getting side tracked! Ok, making your crepes. You first want to beat your eggs and then add in your remaining ingredients. Also, I put it in caps, but make sure the butter you use is melted. If it isn’t, you won’t have a very pretty mixture. Now heat up a small frying pan, medium to medium high. They sell pans made especially for cooking crepes, but it’s not really worth it. In Paris, they just cook them under a big flat looking waffle iron. Theirs were HUGE, but we are making small crepes!

You might be intimidated at this point. I assure you, these things are very forgiving. Just make sure your pan is well greased (with butter or cooking spray… and reapply after each crepe). You don’t need to pour much of your mix in, maybe about 1/8 of a cup. You just want to coat the bottom of the pan. Tilt the pan, spreading the mixture thinly along the bottom. It sounds much more difficult than it actually is!

So once it’s spread out on the pan, let it cook until it browns a bit. It doesn’t take long, just watch it carefully. Now, flip it over. You might mess one or two up, tear it or something, but it really is ok! You’ll get the hang of it. Once the other side has browned a bit, slide it onto your plate. You can go ahead and spray the pan and pour in more batter. With your crepe laid flat on the plate, add some of your strawberry filling. Like I said before, I heat the mix up for a few seconds before putting it on the crepe. You don’t need to, but my husband said it tasted better when the cheese was slightly warm. Fold the edges over the filling and sprinkle with some powdered sugar. Get back to your crepes and keep on going! This recipe will make about 12 crepes and can easily be halved, or doubled.

Get creative with the filling… you can add anything you want! I like throwing some ice cream on the crepe, wrapping it up and putting some chocolate syrup on top. Mmmmm. They are great as a snack, dessert or even breakfast. Crepes are amazing, especially with this creamy strawberry mascarpone filling… enjoy!

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Tags: Breakfast, cheese, crepe, Dessert, mascarpone, pancake, snack, strawberry, sweet

Category: Breakfast, Dessert, Snacks