Creamy Strawberry Crepes
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- 10-inch/25 cm nonstick skillet
- Medium mixing bowl
- Fine-mesh sieve
INGREDIENTS
- 1½ cups fresh strawberries, finely chopped
- Powdered sugar, for dusting
Batter:
- 1½ cups/210 grams all-purpose flour
- 2 tablespoons sugar
- 3 large eggs
- 1½ cups/375 milliliters whole milk
- ¾ cup/185 milliliters water
- 2 tablespoons oil
- 1 teaspoon vanilla extract
Cream:
- 8.8 ounces/250 grams mascarpone cheese
- 1 cup/250 milliliters cold heavy cream
- 4 tablespoons powdered sugar
- 1 tablespoon instant vanilla pudding mix
- 1 teaspoon vanilla extract
INSTRUCTIONS
- In a large bowl, whisk together the eggs, sugar, vanilla extract, milk, water, and oil until well combined. Gradually add the flour and whisk until smooth. For best results, blend the batter in a blender until completely lump-free. Let rest for 10 to 15 minutes at room temperature.
- Heat a 10-inch/25 cm nonstick skillet over medium-low heat. Lightly grease with oil spray, if needed.
- Pour about ¼ cup of batter into the pan, swirling to coat the surface evenly. Cook for 1 to 2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip and cook for 20 to 30 seconds longer. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.
- To prepare the cream, combine mascarpone, cold heavy cream, powdered sugar, pudding mix, and vanilla extract in a stand mixer or mixing bowl. Beat until thick and smooth, 2 to 3 minutes. Do not overwhip.
- Spread or pipe a strip of mascarpone cream across the center of each crepe. Top with a spoonful of chopped strawberries. Fold into quarters or roll into cylinders. Dust generously with powdered sugar just before serving. Serve immediately.
FAQ
How can I make creamy strawberry crepes ahead of time?
To prepare the crepes ahead of time, make the crepe batter up to 24 hours in advance and store it covered in the refrigerator. The crepes themselves can be cooked, cooled, and stacked with parchment between each one, then wrapped tightly and refrigerated for up to two days. The mascarpone cream can also be made a day ahead and stored in an airtight container in the refrigerator. Do not fill the crepes until just before serving to prevent sogginess. Assemble the crepes right before serving for the best texture and flavor.
Can I substitute the mascarpone in creamy strawberry crepes?
You can substitute it with full-fat cream cheese softened to room temperature and thinned with a few tablespoons of heavy cream to achieve a smoother texture. Another good option is a combination of ricotta and whipped cream for a lighter feel. Greek yogurt mixed with whipped cream can also work for a tangier, lower-fat version of creamy strawberry crepes. Keep in mind that substitutions will change the flavor slightly, but the result will still be rich and creamy.
How do I prevent the crepes from tearing?
Make sure the batter is fully blended and rested, which allows the gluten to relax and hydrates the flour. Use a nonstick skillet that’s evenly heated over medium-low heat and lightly greased. Pour a thin layer of batter and swirl quickly to cover the pan. Let the crepe cook until the surface is no longer shiny before flipping. A flexible offset spatula or your fingers can help gently lift the edge.
Can I freeze the creamy strawberry crepes?
Crepes themselves freeze very well, but it’s best not to freeze them once filled. To freeze, stack plain cooked crepes with parchment paper between each layer, wrap tightly in plastic wrap, then place in a freezer-safe bag or container. They will keep for up to two months. Thaw overnight in the refrigerator or for 30 minutes at room temperature. Reheat briefly in a skillet or microwave. Prepare the mascarpone cream and chopped strawberries fresh, and assemble the creamy strawberry crepes just before serving for best texture and flavor.
What other fruits can I use instead of strawberries?
Many fruits pair beautifully with the mascarpone filling in creamy strawberry crepes. Try raspberries, blueberries, blackberries, or a mix of berries. For a seasonal twist, use thinly sliced peaches, nectarines, or poached pears. In colder months, caramelized apples or roasted figs work well. Be sure the fruit is ripe and not too wet to avoid sogginess. For frozen fruits, thaw and drain well before using. Adjust the sweetness of the cream slightly depending on the fruit’s natural tartness.
How can I make creamy strawberry crepes gluten free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or a binding agent. Rice flour or buckwheat flour can also work, though the texture may vary slightly. Blend the batter thoroughly and let it rest at least 30 minutes to allow the gluten-free flours to hydrate fully. Cook the crepes in a nonstick pan greased lightly with oil to prevent sticking.
How thin should the batter be for creamy strawberry crepes?
The batter for creamy strawberry crepes should be very thin—closer to the consistency of heavy cream than pancake batter. This allows it to spread evenly in the pan and cook into a delicate, flexible crepe. If the batter feels too thick, add 1 to 2 tablespoons of water or milk to loosen it slightly. Blending the batter or straining it through a fine-mesh sieve helps achieve the right texture. Resting the batter also improves fluidity and results in smoother, more elastic crepes.
Can I use whipped cream instead of mascarpone?
You can use whipped cream instead of mascarpone for a lighter version of creamy strawberry crepes. Whip 1 cup/250 milliliters of heavy cream with powdered sugar and vanilla until soft peaks form. For more structure, stabilize the whipped cream with a spoonful of instant vanilla pudding mix or a small amount of cream cheese. Keep in mind that whipped cream alone is more delicate and may deflate quickly, especially if the crepes are made ahead. Serve immediately after filling for the best texture.
