Homemade Crepes with Balsamic Strawberries & Mascarpone Whipped Cream: The Ultimate Elegant Brunch Recipe
Searching for an effortlessly impressive dish to elevate your next brunch or breakfast gathering? Look no further than these delicate, paper-thin homemade crepes. Filled with a vibrant combination of sweet and tangy balsamic strawberries and a luscious mascarpone whipped cream, this recipe promises to deliver a sophisticated and utterly delicious experience that will undoubtedly charm your guests. It’s the perfect way to transform a simple meal into a memorable occasion, whether you’re celebrating with loved ones or simply treating yourself.
Why Crepes Are the Perfect Brunch Dish
Crepes hold a special place in the culinary world, revered for their versatility and delicate texture. Unlike their thicker pancake cousins, crepes are renowned for being incredibly thin, offering a light canvas for an array of sweet or savory fillings. This makes them an ideal choice for brunch, where you might want something substantial yet refined. Our homemade crepe recipe is designed to be approachable for even novice bakers, ensuring a delightful outcome every time. They are surprisingly easy to master, and the sheer volume a single batch of batter produces means you’ll have plenty of opportunities to perfect your technique. Plus, the sheer joy of flipping these golden discs is a rewarding part of the cooking process itself!
The Magic of Balsamic Strawberries
While strawberries and cream are a classic pairing, the addition of balsamic vinegar elevates the fruit to an entirely new level of sophistication. The balsamic vinegar doesn’t overpower the strawberries; instead, it works its magic by enhancing their natural sweetness and adding a subtle tang that creates a wonderfully complex flavor profile. When the sliced strawberries are gently macerated with a touch of sugar and balsamic, they release their juices, forming a light, syrupy coating that clings beautifully to the crepes. This simple step transforms fresh berries into a gourmet topping that feels both familiar and excitingly new, providing a delightful contrast to the rich cream.
Indulgent Mascarpone Whipped Cream
To complement the bright and zesty strawberries, we turn to a luxurious mascarpone whipped cream. Mascarpone, an Italian cream cheese, offers a richer, silkier texture and a subtly sweet flavor compared to traditional cream cheese. When folded into freshly whipped heavy cream with a hint of sugar and vanilla, it creates a cloud-like topping that is incredibly smooth and decadent. This mascarpone cream provides a delightful creamy counterpoint to the vibrant strawberries and soft crepes, making each bite a symphony of textures and tastes. It’s a simple addition that adds an undeniable touch of elegance, truly making this dish feel gourmet.
Mastering the Art of Homemade Crepes
Crafting the Perfect Crepe Batter
My go-to crepe recipe, perfected over years, begins with a secret ingredient that lends incredible depth of flavor: browned butter. Just like many other culinary delights, a little browned butter makes all the difference, adding a nutty, aromatic richness that sets these crepes apart. The process is simple: gently melt unsalted butter and continue cooking it until it achieves a beautiful golden-brown hue and a fragrant aroma. This liquid gold is then whisked with whole milk, eggs, all-purpose flour, a touch of granulated sugar, and a pinch of salt. The resulting batter is intentionally thin – don’t be alarmed if it seems too watery! This thin consistency is crucial for achieving those signature delicate, paper-thin crepes that are slightly sweet, wonderfully soft in the middle, and perfectly crispy at the edges. This recipe is also incredibly flexible: you can use the batter immediately for an instant treat, or prepare it the night before and let it rest in the refrigerator. This make-ahead option is a true lifesaver for early morning brunches, as half of your work is already done before you even wake up!
Tips for Cooking Flawless Crepes
Once your crepe batter is ready, cooking them is a rhythmic, enjoyable process. The key to perfect crepes lies in an evenly heated skillet and a quick hand. A 9-inch non-stick skillet over medium-low heat usually works best. Melt a small amount of butter in the pan, ensuring it’s hot but not smoking. Pour about ¼ cup of batter into the center of the pan, then immediately tilt and swirl the pan to coat the entire bottom thinly and evenly. This “wrist action” is what creates the perfect round, thin crepe. Let it cook for 2-3 minutes until the edges begin to crisp slightly and the bottom is lightly golden. Use a thin spatula to gently loosen the edges, then carefully flip the crepe and cook for another minute on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking them as you go. Don’t worry if the first one isn’t perfect; it’s often called the “test crepe” and gives you a chance to adjust your heat and technique. You’ll quickly get into a rhythm, producing a stack of beautifully golden, ready-to-fill crepes.
Make-Ahead Convenience for Stress-Free Brunch
One of the many advantages of this crepe recipe is its impressive make-ahead potential. The crepe batter can be prepared the night before and stored in the refrigerator. This allows the flour to fully hydrate and the flavors to meld, often resulting in an even more tender crepe. When morning arrives, simply take the batter out of the fridge about 30 minutes before cooking to allow it to return to room temperature. This significantly cuts down on morning prep time, letting you enjoy a leisurely brunch with your guests. Similarly, the balsamic strawberries can be prepared a few hours in advance, allowing the flavors to deepen. The mascarpone whipped cream is best made closer to serving for optimal freshness and texture, but can be whipped up in mere minutes. This strategic planning ensures a stress-free cooking experience, leaving you more time to savor the moment.
Serving Suggestions and Variations
These crepes with balsamic strawberries and mascarpone whipped cream are fantastic on their own, served with a steaming cup of coffee or a celebratory mimosa. For an extra touch of elegance, consider garnishing with a few fresh mint leaves or a dusting of powdered sugar. The beauty of crepes, however, lies in their adaptability. While this combination is undeniably a favorite, feel free to experiment with other fillings! A drizzle of chocolate sauce, a scattering of toasted nuts, or a side of fresh blueberries would also be delightful. If mascarpone cheese is difficult to find, you can substitute it with an equal amount of softened cream cheese in the whipped cream, though the texture will be slightly denser. This dish isn’t just for breakfast; it also makes an exquisite and sophisticated dessert for any dinner party. It truly is my kind of breakfast of champions – an elegant, simple, and utterly delicious way to start any day.
Crepes with Balsamic Strawberries and Mascarpone Whipped Cream
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Ingredients
For the crepes:
- 3 tablespoons unsalted butter (42 grams)
- 1 ½ cups whole milk (375 ml)
- 3 large eggs
- ¾ cup all-purpose flour (90 grams)
- ¼ cup granulated sugar (50 grams)
- Pinch of salt
For the mascarpone whipped cream:
- 1 cup heavy cream (250 grams)
- 2 tablespoons granulated sugar
- 4 oz mascarpone cream cheese , at room temperature (113 grams)
- ½ teaspoon vanilla
For the Balsamic Strawberries:
- 2 cups sliced strawberries (335 grams)
- 2 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar
Instructions
To make the crepes:
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Melt the butter in a small saucepan over medium low heat. Continue to cook butter until it turns golden brown, swirling the pan as necessary to help the butter cook evenly. Set aside to cool slightly.
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In a bowl, whisk together the butter, milk, eggs, flour, sugar, and salt until combined and no lumps remain. You can also use a blender. Use immediately or cover and refrigerate overnight.
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When ready to make the crepes, take the batter out of the fridge and allow to return to room temperature, about 30 minutes.
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Melt 1/2 tablespoon butter in a 9 inch skillet over medium low heat. When the pan is hot, add 1/4 cup crepe batter. Tilt pan and swirl to coat the bottom of the pan as needed. Let cook for 2-3 minutes, until lightly browned, loosening the edges and center with a spatula as it cooks. Flip and cook on the other side for an additional minute. Flip out onto a plate and repeat with remaining batter.
To make the mascarpone whipped cream:
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To make the cream, whip the heavy cream, sugar, and vanilla to soft peaks with an electric mixer. While mixing on medium speed, add the mascarpone cream a spoonful at a time until incorporated.
To make the strawberries:
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Combine the sliced strawberries, 2 tablespoons of the sugar, and the balsamic vinegar in a bowl. Let sit for at least 15 minutes. Stir, then serve with crepes and mascarpone whipped cream.
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Notes
- If desired, you can use cream cheese in place of the mascarpone cheese.
This exquisite recipe was originally published in April 2011, and its timeless appeal continues to make it a cherished favorite for elegant brunches and breakfasts around the world. We hope you enjoy making and sharing these delightful crepes as much as we do!