Polish Crepes Mascarpone Strawberries

Polish-style crepes with mascarpone and strawberries bring a touch of European elegance to any table. These delicate pancakes cradle a pillowy mascarpone filling and fresh strawberries making every bite luxurious without being heavy. They are beloved at brunches desserts and even lazy weekend breakfasts when you crave something a bit special.

Crepes have always felt like a small celebration to me Even on ordinary mornings making them turns the day into a special occasion Everyone lights up when they see that stack on the table especially when strawberries are in season

Ingredients

• All-purpose flour: ensures a soft yet sturdy crepe go for unbleached if you can
• Large eggs: create structure and silkiness fresh eggs will give the best flavor
• Whole milk: guarantees richness and flavor choose high fat milk for a lush result
• Water: thins the batter for delicate crepes use filtered water for the cleanest taste
• Melted butter: adds tenderness opt for real butter for depth of flavor
• Sugar: sweetens just enough for a lovely hint of flavor use superfine sugar to dissolve easily
• Vanilla extract: brings a gentle perfume go for pure extract for best taste
• Salt: balances and heightens flavors use fine kosher or sea salt
• Butter or oil for coating the pan: keeps crepes from sticking clarified butter gives extra flavor
• Mascarpone cheese: forms the creamy filling Italian brands tend to be richer and smoother
• Heavy whipping cream: brings fluffiness cold cream whips best
• Powdered sugar: sweetens the filling sift it first for a silky finish
• Strawberries: add juicy freshness bright red and fragrant berries are best
• Mint leaves: optional for garnish smell before using to ensure freshness

Step-by-Step Instructions

Prepare the Batter:

Whisk flour eggs milk water melted butter sugar vanilla and salt in a large bowl until smooth and pourable Strain if there are any lumps Let the batter rest for at least fifteen minutes at room temperature this allows the gluten to relax and ensures tender crepes

Cook the Crepes:

Heat a nonstick pan over medium heat and swirl in a bit of butter or oil until just melted Pour a scant quarter cup of batter into the pan immediately tilting to coat the entire base Aim for an even thin layer Cook undisturbed for one to two minutes until the bottom is pale golden Loosen gently with a spatula flip and cook an additional thirty to forty five seconds The crepe should be soft but not crisp Slide to a plate Repeat with remaining batter stacking crepes with parchment if not serving immediately

Make the Mascarpone Filling:

In a cold bowl whip heavy cream until soft peaks form set aside In a second bowl blend mascarpone with powdered sugar and vanilla until velvety With a light hand fold in the whipped cream working gently to keep it airy The mixture will be thick and scoopable

Assemble and Fill:

Lay out a crepe with the paler side facing up Spread a generous scoop of mascarpone filling across the center or in a line Fold in the sides or roll up snugly Place seam side down on a plate

Finish and Serve:

Top the finished crepes with sliced strawberries scatter them generously Over everything dust a cloud of powdered sugar and add mint leaves if desired Serve right away while still tender with a hot drink nearby

Save

My favorite part is watching the mascarpone filling come together its silkiness is a joy to fold into the crepes I remember my grandmother making stacks of these for birthdays always with strawberries from her garden It still feels like a celebration to this day

Storage Tips

Layer cooled crepes between parchment and store in a sealed container in the fridge for up to two days They also freeze beautifully Place wax paper between each and seal tightly defrost in the fridge overnight For the mascarpone filling store covered in the coldest part of the fridge and use within two days Assembled crepes are best eaten fresh

Ingredient Substitutions

You can use light cream cheese instead of mascarpone for a tangier filling Swap strawberries for blueberries or raspberries when in season Almond extract adds a different twist in the filling Try gluten free all-purpose flour for a celiac friendly version

Serving Suggestions

Pile the crepes onto a platter drizzle with chocolate sauce or honey for a more decadent treat Serve with fresh berries or a fruit compote and offer small bowls of extra powdered sugar on the side These are wonderful alongside coffee or even a sparkling wine for brunch

Cultural and Historical Context

These crepes called nalesniki in Poland are classic treats across Central and Eastern Europe Fillings and toppings change with the season Sometimes they are served plain with sour cream or preserved fruits but mascarpone and strawberries add a little Italian and summery flair Every family recipe varies and part of the joy is adapting it to what is fresh or available

Recipe FAQs

→ What’s the key to tender crepes?

Letting the batter rest ensures a smoother texture and helps yield delicate, tender crepes.

→ Can I make the crepes ahead of time?

Yes, prepare in advance and store stacked with parchment paper between each. Rewarm gently if needed.

→ How should I whip the mascarpone filling?

Whip the cream to soft peaks before folding into the mascarpone, maintaining a light, airy consistency.

→ Are there alternative toppings?

Try blueberries, raspberries, or a drizzle of honey for variety, or add mint for freshness.

→ What’s the best way to serve them?

Serve chilled or at room temperature with fresh fruit and a dusting of powdered sugar for an elegant touch.