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Strawberry Crepes

A classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Mike Krautter


  • 2 1/2 cups sliced strawberries (from 1 16-ounce box)
  • 3 tablespoons sugar
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1 8-ounce container mascarpone cheese, room temperature
  • Sweetened Crepes
  • Confectioners' sugar, for serving


  1. In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.

  2. Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.

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