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Delicate Crepes Recipe with Easy Strawberry Compote and Whipped Mascarpone

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A light, sweet, and elegant crepe recipe featuring silky batter, a fresh strawberry compote, and airy whipped mascarpone. Perfect for brunch or cozy evenings, this recipe is quick, simple, and forgiving.

Ingredients

Scale
  • 1 cup all-purpose flour (120 g), sifted
  • 2 large eggs (room temperature)
  • 1 1/4 cups whole milk (300 ml), warmed slightly
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen strawberries (about 300 g), hulled and halved if large
  • 1/4 cup granulated sugar (50 g), adjust to taste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (for thicker compote)
  • 1 cup mascarpone cheese (240 g), chilled
  • 1/4 cup heavy cream (60 ml), cold
  • 2 tablespoons powdered sugar (15 g), sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Crepe Batter (10 minutes): In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs lightly, then add the warmed milk, melted butter, and vanilla extract. Slowly pour the wet mixture into the dry ingredients, whisking continuously to avoid lumps. The batter should be thin and smooth. Let it rest at room temperature for 20-30 minutes if possible.
  2. Prepare the Strawberry Compote (15 minutes): While the batter rests, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the strawberries release their juices and soften, about 8-10 minutes. If thicker compote is desired, stir in the cornstarch mixture and cook for an additional 1-2 minutes until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.
  3. Whip the Mascarpone (5 minutes): In a medium bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract using a hand mixer or whisk until soft peaks form—light and airy but still creamy. Chill until ready to serve.
  4. Cook the Crepes (15-20 minutes): Heat a non-stick pan over medium heat and brush lightly with melted butter. Pour about 1/4 cup (60 ml) of batter into the pan, tilting and swirling to cover the surface thinly and evenly. Cook for 1-2 minutes until edges lift and bottom is golden. Flip carefully and cook the other side for 30 seconds to 1 minute. Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, adding butter as needed.
  5. Assemble and Serve: Spread a spoonful of whipped mascarpone on each crepe, add a generous spoon of strawberry compote, then fold or roll the crepe as desired. Serve immediately while warm.

Notes

Resting the batter for 20-30 minutes improves texture and flexibility. Use medium heat to avoid burning or rubbery crepes. Whip mascarpone with cold cream and stop at soft peaks to avoid separation. Frozen strawberries work well for compote; thaw slightly before cooking. For gluten-free, substitute flour with a gluten-free blend. Vegan options include flax eggs and plant-based milk and cream.

Nutrition

Keywords: crepes, strawberry compote, whipped mascarpone, dessert, brunch, easy crepes, delicate crepes, sweet crepes

Find it online: https://siennaspoon.com/delicate-crepes-recipe-with-easy-strawberry-compote-and-whipped-mascarpone/