This basic crepes recipe comes together in a blender and could not be easier. Most crepes recipes are straightforward and pretty similar. We like Natasha’s Kitchen Crepes recipe with her extra addition of eggs and butter. Honestly, they come out perfect every time and are super forgiving. Try them with our macerated strawberries and lightly sweetened mascarpone lemon filling for the perfect breakfast or brunch treat.
What are Crepes :
Crepes are essentially like a very thin pancake. They are loved by all for their versatility in being used in both sweet and savory applications. Have fun and fill them with whatever you or your family enjoys. Here are some ideas to help you get started.
- Nutella with bananas or strawberries
- Fruits & Cream.
- Lotus Spread
- Butter & Honey
- Salted Caramel with Cooked Apple Filling
- Strawberries with Lemon Mascarpone
For savory crepes, cook your crepe on both sides, then place your filling on one half and fold your crepe in half while in the pan. Cook for 1-2 minutes until cheese has melted or mixture has warmed through.
- Mushrooms with Chicken and Cream
- Turkey with Swiss Cheese
- Spinach with Cheese
- Ground Beef in Tomato Sauce with Béchamel.
Here is what you will need to make our Strawberry Crepes with Lemon Mascarpone Filling
- Just like pancakes the first crepe always gets thrown out and almost never works. Don’t get discouraged the next one will work.
- Make the batter first and let chill in your fridge. This will give the bubbles a chance to settle down while you make the strawberries and mascarpone filling.
- Making crepes is a little bit of a technique and rhythm dance. Pouring the batter moving the pan at the same time, and then eventually flipping. Practice makes perfect.
- If you are a confident crepe maker Natasha’s Kitchen suggests having 2 pans going at the same time.
- A nonstick pan is a must for this. It will make your life so much easier.
- You can make this batter the day before and keep in your fridge.
Basic Crepe Batter:
This is a basic crepe batter. Use it anyway you like for any sweet dessert ideas. You can also use it in any savory application just leave out the sugar.
- Warm water (not hot)
- Warm milk (not hot)
- Melted Butter
- Pinch of Salt
Add all the wet ingredients to your blender first ( warm water, warm milk, eggs, and melted butter.) Then add your dry ingredients ( flour, sugar, and salt) Blend on low speed until combined. Place in your fridge so the bubbles can settle down while you make the strawberry mascarpone filling.
Making the Crepes
If you are making our full recipe with filling, hold off on making the crepes until you have macerated the strawberries and made your lemon mascarpone filling. Then you can proceed to make the crepes. Heat a 25cm (10 inch) nonstick skillet on medium heat. Dot the pan with a tiny bit of butter. Pour 1/4 cup of batter into your pan, swirling the pan at the same time ensuring the mixture coats the bottom of the pan evenly. Fill any holes with a little bit of extra batter. When the edges start to crisp, about 30-40 seconds, using a thin rubber spatula check the bottom of the crepe. If it looks nice and lightly golden brown, in one swift motion flip the crepe over. Cook for another 30 seconds, then flip out onto a plate lined with a kitchen towel. Continue with the rest of your batter. If you are using a good nonstick pan you don’t really need to keep buttering your pan. If you find your crepes are sticking, very lightly butter then pan as needed.
The first crepe always doesn’t work. Don’t get discourages, throw it out and continue.
Macerating strawberries make them sweeter and bit softer. They are a great addition to desserts and they are super easy to make.
Wash and slice your strawberries. Dry them well and place them into a bowl. Sprinkle with 2 tablespoons of sugar. Give it a good mix and let it sit at room temperature. If you like a lemony twist you can substitute 1 tablespoon of sugar for 1 tablespoon of lemon juice. The longer they sit the softer and mushier they get. We like them to still have a bit of a bite so we like to macerate ours for about 30min.
Lemon Mascarpone Filling
Mascarpone is an Italian cream cheese. It is lightly sweetened and has a less tangy taste than traditional American cream cheese, making it the perfect addition to desserts. Its most famously known for being used in tiramisu.
In the bowl of a stand mixer fitted with the paddle attachment, combine the mascarpone, powdered sugar, and lemon zest. Gradually add the cream and mix until smooth and thickened. Keep in your fridge if you are not going to use it immediately.
Assembling your Crepes.
There are lots of ways to fold your crepes. You can roll them up in long cylinder shapes, fold them into fans, or fold them in squares.
Or go all out and make a crepe cake. Make double or triple the amount of batter depending on how high you want your cake. Place one crepe on your serving platter. Spread a thin layer of lemon mascarpone filling (make double of this too) and continue to stack your crepes. Garnish with your macerated strawberries.
We like the fan shape. Fold your crepe in half, spread your lemon mascarpone filling, and add some of your macerated strawberries. Fold your crepe in half again. Continue with the rest of your crepes. If you are serving this for brunch or for your kids. Place the crepes on a plate alongside the lemon mascarpone filling and macerated strawberries or any other condiments you would like to serve. Then everyone can make their own crepe with whatever fillings they want.
If you make these Strawberry Crepes with Lemon Mascarpone Filling, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.
Strawberry Crepes with Lemon Mascarpone Filling
- 224 grams mascarpone 1 cup
- 76 grams powdered sugar ¼ cup
- ⅓ cup whipping cream
- 1 zest of a lemon
- 4 eggs
- 130 grams flour 1 cup
- 57 grams melted butter 4 tbsp
- ½ cup warm water
- 1 cup warm milk
- 2 tbsp sugar
- pinch of salt
- 400 grams strawberries 2 cups
- 2 tbsp sugar
- Into a blender in this order add warm water + warm milk + eggs + butter + sugar + flour + pinch of salt. Blend on low until the mixture is fully incorporated. Using a spatula scrape the sides and give it one more mix.
- Set in fridge to allow bubbles to settle while we make the other components.
- If you are making our full recipe with filling, hold off on making the crepes until you have macerated the strawberries and made your lemon mascarpone filling. Then you can proceed to make the crepes. Heat a 25cm (10 inch) non-stick pan over medium heat. Dot the pan with a tiny bit of butter. Pour in 1/4 cup batter into the skillet at the same time swirl the pan to spread the batter evenly coating the entire bottom of the pan. If you have any holes fill them in with some extra batter.
- When the edges are crisp and golden (about 30-40seconds) using a thin rubber spatula flip over. Cook for another 30 seconds. Flip out onto a plate lined with a kitchen towel. (Usually, the first crepe doesn't work out too well. Don't get discouraged continue on to the next one.
- Wash your strawberries and slice. Dry them well and place in a bowl.
- Add sugar and mix with a spoon. Let sit for 20-30 minutes
- In the bowl of your stand mixer fitted with the paddle attachment add mascarpone +lemon zest + powdered sugar and mix on medium speed until fully incorporated.
- Slowly pour in whipping cream. Mix for a minute or two until creamy and free of lumps.
- If you are not going to use the cream immediately keep in the fridge.
- Fold your crepe in half. Spread some of the mascarpone cream then add some of the macerated strawberries. Fold over again. Continue with the rest of your crepes.
- Make the batter, set in the fridge.
- Prepare macerated strawberries
- Prepare mascarpone filling
- Make crepes
- Fill crepes.