Polish-Style Crepes Mascarpone Strawberries (Printable Version)
Tender Polish-style crepes, mascarpone filling, fresh strawberries—perfect for brunch or a sweet treat.
# What You'll Need:
→ Crepe Batter
01 -
125 grams all-purpose flour
02 -
2 large eggs
03 -
240 millilitres whole milk
04 -
60 millilitres water
05 -
2 tablespoons unsalted butter, melted
06 -
1 tablespoon granulated sugar
07 -
1 teaspoon vanilla extract
08 -
Pinch of salt
09 -
Extra butter or neutral oil, for coating pan
→ Mascarpone Filling
10 -
250 grams mascarpone cheese
11 -
120 millilitres heavy whipping cream
12 -
2 tablespoons powdered sugar, plus extra for dusting
13 -
1 teaspoon vanilla extract
→ Topping
14 -
1 cup fresh strawberries, sliced
15 -
Powdered sugar, to dust
16 -
Fresh mint leaves, optional, for garnish
# Steps To Follow:
01 -
In a large mixing bowl, whisk together flour, eggs, milk, water, melted butter, sugar, vanilla extract, and salt until smooth. Allow the batter to rest at room temperature for 15 to 30 minutes.
02 -
Heat a nonstick skillet (20–25 cm) over medium heat and lightly grease with butter or oil. Pour approximately 60 millilitres of batter into the pan, swirling to coat the bottom evenly. Cook for 1 to 2 minutes until the underside is lightly golden, flip, and cook an additional 30 to 45 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper if desired.
03 -
Whip the heavy cream in a bowl until soft peaks form. In a separate bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until combined and fluffy.
04 -
Spread a generous spoonful of mascarpone filling down the center of each crepe. Fold or roll each crepe as desired. Arrange on serving plates, top with fresh sliced strawberries, dust with powdered sugar, and garnish with mint leaves if using.
# Notes and Tips:
01 -
Resting the batter allows the flour to fully hydrate, resulting in tender and delicate crepes.
02 -
Serve the crepes chilled or at room temperature for best flavour and texture.