Strawberry Crepes with Strawberry Mascarpone Cream

Strawberry flavored crepes filled with soft and light strawberry mascarpone cream. These crepes are also made with and topped with homemade strawberry sauce.

Course Breakfast, Brunch
Cuisine American
Keyword crepes, mascarpone, strawberry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 -12 crepes
Author Lyuba Brooke


  • Crepes:
  • 1 cups flour
  • 2 eggs
  • 6 Tbsp strawberry sauce
  • 1/3 cup whole milk
  • 2 Tbsp cup veggie oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1 tbs sugar
  • 1/4 tsp salt
  • 1 cups of hot water*
  • Strawberry Mascarpone Cream:
  • 8 oz Mascarpone
  • 1 1/2 cups whipped topping like Cool Whip
  • 2 Tbsp Strawberry Sauce
  • 1 tsp vanilla extract
  • __
  • Strawberry sauce for topping


  1. Crepes:
  2. Rub a fry pan with oil but don't pour the oil. Preheat the pan on medium high heat. If using a newer non stick pan, you may not need to grease the pan but if you will be using an older pan, you will need to rub the pan with oil before every crape. (You can pour some oil on a piece of paper towel.)
  3. Combine flour, egg, strawberry sauce, milk, oil, vanilla, salt, sugar and baking soda. Whisk all well.
  4. Slowly, start adding ΒΌ cup of the hot water at a time into the batter. Whisking constantly until the batter reaches the consistency of melted ice cream.
  5. Pour about half a ladle into the hot pan and swirl to spread the batter thinly over the bottom of the pan.
  6. Cook for a few seconds on each side.
  7. Cream:
  8. Beat mascarpone, strawberry sauce and vanilla with an electric mixer, for just a couple of minutes.
  9. Scrape sides and bottom of the bowl and fold in whipped topping until all smooth.
  10. You will want to cool crepes before filling them with cream or cream will start to melt and droop.
  11. Drizzle rolled crepes with some strawberry sauce.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.