Strawberry Mascarpone Crepes

Brayden is one hundred and ninety-two weeks old. Eden is fifty weeks old. The strawberry mascarpone crepes are a small Sunday-brunch — thin crepes filled with sweetened mascarpone and fresh strawberries, finished with a small powdered-sugar dusting.

Sunday morning Mama (up for the weekend) and I made crepes together. Brayden had three. Eden had a small piece of plain crepe.

The technique-detail I always lean on: the small intentional-pause between steps. Stir, pause, taste, then continue. The small pauses are the small mid-recipe quality-control. The small home-cook who pauses is the small home-cook whose dishes come out at the small reliable-level. The small pauses are how the small kitchen-rhythm holds across years.

Mama’s Wednesday-evening call was the small mid-week anchor. The cafe’s small operational-state continues to be small steady. Cody runs the small lunch-and-dinner rotation. Aaron, Beatriz, and Patricia (the small new staff hired for the expansion) have integrated well. The small cafe-second-decade has its small functional shape.

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 8 crepes

Ingredients

For the crepes:
1 cup all-purpose flour
2 large eggs
1 cup whole milk
1/4 cup water
2 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
For the mascarpone filling:
8 oz mascarpone cheese, room temperature
1/2 cup heavy whipping cream
3 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract
For the strawberry topping:
2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
Powdered sugar, for dusting

Instructions

Make the crepe batter. In a blender, combine the flour, eggs, milk, water, melted butter, sugar, vanilla, and salt. Blend on medium speed for 30 seconds until completely smooth. Transfer to a bowl, cover, and refrigerate for at least 15 minutes (or up to 1 hour) to let the batter rest — this prevents tough crepes.
Macerate the strawberries. While the batter rests, combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and set aside for at least 15 minutes. The sugar will draw out the juices and create a light, glossy syrup.
Make the mascarpone filling. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high until soft peaks form. In a separate bowl, beat the mascarpone with the powdered sugar and vanilla until smooth and fluffy. Gently fold the whipped cream into the mascarpone until just combined. Refrigerate until ready to use.
Cook the crepes. Heat a 10-inch non-stick skillet or crepe pan over medium heat. Brush lightly with melted butter. Pour 1/4 cup of batter into the center of the pan and immediately swirl to coat the bottom in a thin, even layer. Cook for 1 to 2 minutes until the edges look dry and the underside is lightly golden. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with a sheet of parchment between each one.
Fill and fold. Lay a crepe flat on a work surface. Spread 2 to 3 tablespoons of mascarpone filling over one half of the crepe. Fold in half, then fold again into a triangle. Repeat with remaining crepes and filling.
Serve. Arrange 2 filled crepes per plate. Spoon the macerated strawberries and their syrup generously over the top. Dust with powdered sugar and serve immediately.

Nutrition (per serving)

Strawberry Mascarpone Crepes — The Family Brunch That Keeps Getting Better