Mint Crepes with Strawberry Preserves and Mascarpone Cheese
Delight your taste buds with these Mint Crepes with Strawberry Preserves and Mascarpone Cheese—a playful twist on the classic French breakfast favorite. Featuring a light and airy batter infused with finely chopped fresh mint, these crepes deliver a refreshing herbal note that perfectly complements their sweet filling. The creamy mascarpone mixture, subtly flavored with vanilla and powdered sugar, pairs beautifully with the vibrant fruitiness of strawberry preserves. Thin, golden crepes are folded or rolled and elegantly garnished with fresh strawberry slices and mint sprigs for a stunning presentation that’s as delicious as it is eye-catching. Perfect for brunch, dessert, or a special occasion, these crepes are a show-stopping treat that brings together delicate textures and bold flavors in every bite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Whole milk
- 0.5 cup Water
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Fresh mint leaves (finely chopped)
- 1 cup Mascarpone cheese
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Strawberry preserves
- 0.5 cup Fresh strawberries (sliced, optional garnish)
- 2 sprigs Fresh mint sprigs (optional garnish)
Instructions
In a medium mixing bowl, whisk together the flour, sugar, and salt until combined.
In another bowl, whisk the milk, water, eggs, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Stir in the chopped mint leaves. Let the batter rest for 15 minutes.
While the batter is resting, prepare the mascarpone filling by mixing the mascarpone cheese, powdered sugar, and vanilla extract in a bowl until smooth and fluffy. Set aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or non-stick spray.
Pour about 1/4 cup of the batter onto the skillet, swirling the pan immediately to spread the batter into a thin, even layer. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go.
To assemble, spread a thin layer of the mascarpone mixture over one side of a crepe. Add a dollop of strawberry preserves, spreading it gently. Fold the crepe into quarters or roll it up, as desired.
Repeat with the remaining crepes, mascarpone, and preserves.
Serve the crepes warm or at room temperature. Garnish with fresh strawberry slices and mint sprigs, if desired.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 35.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 184 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
