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Strawberry Mascarpone Crepes

Course Breakfast, Pancakes, French Toast & Waffles
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

Batter

  • 3 Eggs
  • 3/4 cup + 2 tbs Milk
  • 3/4 cup all-purpose flour
  • 5 tsp butter melted
  • 1 tbs sugar
  • 1 tsp Vanilla
  • 1/4 tsp Salt

Filling

  • 1 cup Mascarpone Cheese (8 oz.)
  • 2 tbs Confectioners sugar
  • 3 to 4 tsp Basil fresh, minced
  • 1 tsp Lemon juice
  • 1 1/2 cups Strawberries sliced, fresh

Strawberry Topping

  • 2 cups Strawberries fresh, sliced
  • 1/2 cup sugar
  • 2 tbs Orange Juice
  • 1 tsp strawberry extract or vanilla
  • Dash Salt
  • 4 tsp butter divided

Instructions

  • In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.
  • Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.
  • For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • Spoon filling over crepes; roll up. Serve with strawberry topping. Yield: 8 crepes.