Sweet Crepes With Whipped Mascrapone and Strawberries
These sweet crepes are soft and delicate, filled with lightly whipped mascarpone, fresh strawberries, and a subtle pop of citrus zest that makes every bite feel bright and fresh. They’re the kind of dessert with just enough elegance to feel like a proper finale to a special meal.
When I’m in the mood to fancy things up a bit—like a proper sit-down dinner party—this is my go-to. Most weekends, if my peeps are coming over, I’m tossing a bag of Swedish Fish on the table and calling it dessert because, honestly, nights at the cabin are usually super casual.
But when it is one of those nights, you know the setup. We start with a signature sip (hello, classic cosmopolitan). A little pre-bite, always an appie, maybe some ahi tuna, then something cozy like lobster bucatini shows up, and suddenly I’m planning a whole dinner party in my head while writing this.
And anyway… this is the dessert. It’s make-ahead (YES, we love that), it looks downright impressive, and it feels special without stressing you out. And before you start thinking crepes are intimidating, stay with me. They’re surprisingly forgiving. If the first one goes rogue, it’s fine, onto the second. The filling is light, super easy, and I promise, you’ve got this. Let’s walk through it together.
Ingredients for the Sweet Crepes
- All-purpose flour – The base of the crepes
- Sugar – Just enough to lightly sweeten
- Eggs, beaten – Helps give the crepes structure and richness
- Whole milk – Makes the batter smooth and tender
- Orange zest – A subtle citrus note that brightens everything up
- Butter, melted and slightly cooled – Adds flavor and keeps the crepes soft
- Salt – Just a pinch to balance the sweetness
Whipped Mascarpone Ingredients
- Mascarpone cheese – Rich, creamy, and the star of the filling
- Confectioner’s sugar – Lightly sweetens without weighing it down
- Vanilla extract – Adds that cozy, familiar warmth
- Lemon zest – A fresh, zesty pop that keeps the filling bright
- Fresh strawberries – Sliced and folded in for a juicy, sweet finish
How to Make the Sweet Crepes
Start by sifting the flour and sugar into a bowl. This helps keep the batter smooth and lump-free, which is exactly what we want. In a separate bowl, combine the eggs and whole milk, beat until combined, then pour it into the flour mixture. Whisk until everything is smooth and silky.
Next, stir in the orange zest and the melted butter. Make sure the butter has cooled slightly before adding it; you don’t want scrambled eggs happening here. Let the batter sit for about 5 minutes. This short rest gives the flour time to hydrate and the gluten a chance to relax, which makes the crepes easier to work with. Worth the pause.
Heat a large nonstick pan (12-inch pan)over medium heat. When it’s nice and hot, fill a ladle with about ⅓ cup of batter and pour it into the center of the pan. Immediately lift and swirl the pan so the batter spreads evenly across the bottom. It’s very thin. Trust me, this part gets easier with each one.
Cook for about a minute, until the edges start to set and gently lift from the pan. Slide a spatula underneath and flip. If it folds or wrinkles a bit, don’t panic. Crepes are very forgiving, just gently stretch it back out until it’s flat again.
Cook the second side for about 30 seconds more, then transfer the crepe to a plate. Stack the sweet crepes as you go; this keeps them warm, soft, and perfectly pliable. Repeat with the remaining batter until it’s all gone. You’ll end up with about 4–5 large crepes, and yes, the first one is always the tester. Set them aside.
How to Make the Mascarpone Filling
This part couldn’t be easier. Add all of the mascarpone filling ingredients to a large bowl. Using a hand mixer, whip everything together until smooth, light, and creamy.
No mixer? You’re still fine. Mascarpone is very whip-able, so a sturdy whisk and a little arm power will do the job just fine. You’re looking for a soft, fluffy texture.
That’s it. Seriously.
How to Assemble the Sweet Crepes
Lay one crepe flat on a clean surface or cutting board. Starting at one end, spread a layer of the whipped mascarpone; no need to overdo it, a little goes a long way. Top with some sliced strawberries.
Gently roll the crepe into a log shape, keeping it snug but not tight. Repeat with the remaining crepes until they’re all filled and rolled.
Once assembled, I like to slice them in half for serving. They plate beautifully either way and instantly feel like restaurant-style desserts.
Let’s Pretty Up Those crepes
Let’s fancy these babies up. They’re crepes for crying out loud!
Start with a light dusting of powdered sugar, either over individual plates or piled on a large serving platter.
Next, drizzle with warm melted chocolate. No need to be precise here; casual drips are encouraged. Add a dollop of whipped cream, a few extra strawberry slices, and finish with a little more lemon zest over the top for brightness.
It’s all very simple, but it looks stunning.
Make Ahead & Storage Tips
This is one of those desserts that actually wants you to plan ahead, which I love. You can make the crepes earlier in the day, or even the day before, and store them stacked with parchment or wax paper between each one. Cover tightly and refrigerate until you’re ready to assemble.
The mascarpone filling can also be made a few hours ahead and kept refrigerated. Just give it a whip before using to bring it back to its fluffy glory.
Once assembled, the crepes are best enjoyed the same day, but you can absolutely roll them a few hours in advance and keep them chilled until serving. I like to take them out about an hour before serving, so they are not too chilled when you bite into them.
Because You Probably Have Crepe Questions
Yes! Crepes freeze beautifully, as long as they’re not stuffed. Stack the crepes with parchment paper between each one, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator or at room temperature, then fill and assemble when ready.
Let’s not do that. Mascarpone doesn’t love the freezer and can turn grainy once thawed.
Store assembled crepes in an airtight container in the fridge and enjoy within 24 hours. They’ll still be delicious, just a little softer, especially with the strawberries in them.
Absolutely. Strawberries are classic, but raspberries, blueberries, or blackberries all work beautifully here. Just keep the berries fresh and not too juicy so the filling stays light and fluffy.
Holy Crepe, this is good
If you’ve navigated around my site at all, you can find out that I’m a savory kinda girl. So when I share a dessert recipe, it’s one worth making, like my carrot cake recipe. This one has been in my back pocket forever, and it always comes out for special occasions.
Seriously, give it a try. Make it for your people, make it for someone you love, or make it just because you’re in the mood to fancy things up a bit. And when you do, let me know how it goes. I love hearing what you’re cooking.
And if you want all my specialties, savory, sweet, and everything in between, join the Cozy Crew and get them delivered straight to your inbox
Sweet Crepes with Whipped Mascarpone and Strawberries
Equipment
- 12 inch non-stick pan
- Hand mixer optional
Ingredients
Sweet Crepes
- ½ cup all-purpose flour
- 2½ tbsp sugar
- 3 large eggs
- 1 cup milk
- 8 tbsp melted butter
- 1 pinch salt
Whipped Marscarpone Filling
- 8 oz Mascarpone cheese
- ¼ cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup strawberries sliced thin
Instructions
Mak the Crepes
- Sift the flour and sugar into a large bowl.
- In a separate bowl, combine the eggs and milk, then beat until combined. Add to the flour mixture and whisk until smooth.
- Stir in the orange zest, melted butter, and salt. Let the batter rest for 5 minutes.
- Heat a large nonstick pan over medium heat.
- Ladle about ⅓ cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for about 1 minute, until edges set and lift easily. Flip with a large spatula and cook for 30 seconds more.
- Transfer to a plate and stack crepes to keep warm. Repeat with remaining batter.
Whipped Mascarpone Filling
- Add mascarpone, confectioners sugar, vanilla, and lemon zest to a bowl.
- Whip with a hand mixer (or whisk by hand) until smooth and fluffy.
Assemble
- Lay one crepe flat. Spread a thin layer of mascarpone filling at one end, then top with sliced strawberries.
- Roll into a log shape. Repeat with remaining crepes.
- Slice each crepe in half to portion out about 8 servings.
