CREPES WITH STRAWBERRIES AND MASCARPONE CREAM
Crepes are a temptation for sweet lovers of all ages; whether for a snack or dessert, they are definitely the ultimate comfort food.
Very easy to prepare and extremely quick, they are delicious with any kind of filling.
They pair perfectly with fruit, can be served simply with powdered sugar, with Nutella, with pastry cream, with whipped cream, with honey and chopped hazelnuts — in short, it is impossible to resist them.
An absolutely irresistible version in my opinion features a filling of mascarpone cream and strawberries, enriched by a warm chocolate garnish — truly melt-in-your-mouth and offering a unique sensation.
To prepare them perfectly you only need a few little tips; follow the recipe and I will reveal all the tricks to obtain your perfect crepe!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2 Eggs
- 2 tbsp All-purpose flour
- 1 cup Whole milk
- 1 pinch Salt
- 3 tbsp Butter (for cooking the crepes)
- 1 1/2 cups Strawberries (for the filling)
- to taste Powdered sugar (for decoration)
- 1 cup Mascarpone
- 2 Eggs
- 3/4 cup Powdered sugar
- 7 oz Dark chocolate
- 2/3 cup Fresh heavy cream
Preparation
Whisk the eggs, flour, milk and sugar together until the batter is smooth and free of lumps. Let the batter rest in the refrigerator for about 30 minutes. Take a non-stick pan (choose the pan size depending on whether you want mini crepes or larger ones). When the pan is very hot, lightly grease it with butter. Pour part of the batter into the center of the pan — I usually pour about 1/2 a ladle of batter for each crepe — and, moving the pan, spread the batter into a circular shape. Cook the crepe on both sides for about 2 minutes. Continue until all the batter is used. You should get about 12 crepes.
Let’s prepare the mascarpone cream. Take the eggs and separate the whites from the yolks. Beat the egg whites until stiff using a mixer, and in another bowl beat the yolks with the sugar until they become light and frothy. At this point add the mascarpone to the yolks and fold it in gently with a spatula, being careful not to deflate the mixture. Fold in the beaten egg whites, continuing to mix with the spatula until all ingredients are perfectly combined. Refrigerate until ready to use.
Finely chop the chocolate and pour the previously heated cream over it (the cream should be hot but not boiling). Gently mix with a spatula, starting from the center and moving outward, until you obtain a true emulsion (mix for about 1 minute). The sauce will be ready when it becomes glossy and homogeneous. Remove from heat and set aside.
Place a crepe on a plate, spread a generous tablespoon of mascarpone cream over it, arrange thinly sliced strawberries on top. At this point fold the crepe by rolling it slightly, drizzle the chocolate garnish over it, dust with powdered sugar and complete the plate with a few strawberries cut into a fan.
Notes
CREPES WITH STRAWBERRIES AND MASCARPONE CREAM:
TIPS
If you don’t particularly like strawberries or, like me, are allergic, you can easily replace them with blueberries or any other berries.
Want to make your crepes even more indulgent? Add a tablespoon of sugar to the batter.
Other variations: fill them with Nutella (see my recipe here Crepes with Strawberries and Nutella), or prepare the classic Crepes Suzette with chocolate sauce, or even Sicilian cannolo-style crepes.
And why not try savory versions too: Ricotta and spinach crepes, Crepes with mushrooms and béchamel, Ham and cheese crepes, Spinach and stracchino crepes.
Remember that crepes can easily be prepared in advance. Once made and without filling, they last in the refrigerator for 2-3 days; if already filled, due to the presence of mascarpone cream they should be consumed immediately.
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