Strawberry Crepes
Tender, buttery crepes filled with rich cream and vibrant strawberry compote make for a luxurious breakfast or brunch option.
Servings: 10 people
Ingredients
For the Crepes
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- avocado oil or other neutral oil, for coating pan (see recipe note #1)
To Make Strawberry Compote
- 1 pound sliced fresh strawberries plus more for garnish (optional)
- 3 tablespoons maple syrup
- pinch fine sea salt
- 1 teaspoon vanilla extract
To Make the Whipped Cream
- 1 1/2 cups heavy cream
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar sifted, plus more for dusting
- 1 teaspoon vanilla extract
Instructions
For the Crepe Batter
- In a blender combine eggs, milk, water, vanilla, melted butter, flour, sugar and salt; blend until smooth (~20 seconds). Refrigerate for at least 1 hour. (Recipe Note #1)
To Make Strawberry Compote
- Combine strawberries, maple syrup and salt in a saucepan over medium heat; cook and stir until mixture comes to boil. Reduce heat and simmer until berries soften and mixture thickens, 8 to 10 minutes (or until it reaches your desired consistency). Remove from heat and stir in vanilla. Sweeten to taste with more maple syrup if desired. Set aside to cool (it will thicken as it cools). (Recipe Note #2)
To Make the Crepes
- When ready to cook crepes, place a plate near cooktop and heat an 8 to 9-inch carbon steel or nonstick skillet over medium heat until hot. Brush a thin layer of oil on bottom of pan (Recipe Note #3). Scoop or pour 3-4 tablespoons (scant 1/4 cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or longer for a deep golden-brown.) Carefully flip with thin spatula and cook 20 to 30 seconds more or until lightly golden. Slide onto a clean plate to cool. Repeat with remaining batter. Cover crepes lightly to cool to room temperature. (Or let cool and stack layered with parchment paper; cover tightly and refrigerate up to 1 day in advance.)
For the Whipped Cream
- Add heavy cream, mascarpone, sugar and vanilla extract to the bowl of a stand mixer fitted with the wire whip attachment (or in a large mixing bowl using a handheld mixer), whip on high until stiff peaks form, 2 to 3 minutes. Cover and refrigerate until ready to serve (up to 2 days in advance).
Assemble Strawberry Crepes
- Spread a thin layer of whipped cream onto one crepe and top with desired amount of compote. Roll or fold crepe or fold into quarters and repeat with remaining crepes. Arrange on platter or divide among individual plates. Garnish with more whipped cream and sliced strawberries if desired. Dust with powdered sugar and serve.
Video
Notes
- Refrigerating crepe batter allows the flour to absorb the liquid. Leftover batter will last up to 2 days in the refrigerator.
- The strawberry compote is a great make-ahead — store it refrigerated in an airtight container for up to 2 weeks.
- Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, I recommend clarifying it first so it has a higher smoke point. See this post on how to clarify butter.
- You may have leftover whipped cream (better too much than not enough!). Cover and refrigerate for up to 2 days.
Nutrition
Calories: 332kcal | Carbohydrates: 27g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 90mg | Potassium: 192mg | Fiber: 1g | Sugar: 16g | Vitamin A: 861IU | Vitamin C: 27mg | Calcium: 99mg | Iron: 1mg
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