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–+ servings
Total Time :45 minutes
Servings: 12

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.