Description
A delightful recipe for fresh strawberry and cream crepes, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 ¼ cups (300 ml) milk
- 2 tbsp melted butter (plus more for cooking)
- 1 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 200 ml (¾ cup) heavy cream (chilled)
- 150 g (¾ cup) mascarpone or cream cheese (optional for richness)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries (sliced)
- Powdered sugar (for dusting)
Instructions
- In a blender (or bowl), combine flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend/mix until smooth. Rest the batter for at least 20–30 minutes (to relax the gluten).
- Heat a nonstick skillet or crepe pan over medium heat. Lightly butter it. Pour about ¼ cup of batter into the pan, swirling quickly to coat the bottom in a thin layer. Cook for 1–2 minutes until edges lift, then flip and cook 30–40 seconds more. Repeat with remaining batter, stacking crepes on a plate.
- Whip the chilled heavy cream until soft peaks form. In another bowl, beat mascarpone/cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream to make a fluffy filling.
- Spread a layer of cream filling on each crepe. Add fresh sliced strawberries inside. Fold or roll crepes and place on a serving plate. Top with extra strawberries and dust with powdered sugar.
Notes
- Let the crepe batter rest for optimal texture.
- Use fresh, ripe strawberries for the best flavor.
- Adjust the sweetness of the cream filling to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg