Strawberry Short Crepes
My mother wasn’t much of a baker when I was growing up. Instead she was an amazing Filipino cook who made the best bone marrow broth and pancit—all things I haven’t yet mastered.
When my mom beamed with, “I’m making strawberry shortcake tonight,” my siblings and I knew what to expect: yellow cake pods, strawberries, Cool Whip and of course that bag of gelatinous strawberry glaze. After a yearning to make crêpes—because that’s normal, right?—I wanted to incorporate the season’s abundance of strawberries in a way other than folded with Nutella, which isn’t necessarily a horrible combination.
Thus, the Strawberry Short-Crêpe was born. This 7-layer short-crêpe features a simple crêpe, fresh succulent strawberries and feathery mascarpone cream. I garnished this beauty with dainty purple edible flowers from Grace and Gratitude (Norfolk) that I picked up this past weekend at Old Beach Farmers Market for that extra pizzazz. If this is your first time making crêpes, it’s quite easy! The recipe actually makes 10 crêpes to give you some margin to mess up. Just make sure you’re buttering your skillet each time and swirling your batter right when you pour to assure each is thin and crispy on the edges.
Total Time: 2 hours
Active Time: about 1 hour
Yield: 6–8 servings
For the crêpes:
1 cup all-purpose flour
2 tbsp sugar
dash of salt
1 1/4 cup milk
For the mascarpone cream:
1/4 cup agave
1 cup mascarpone cheese
1 cup heavy cream
1/2 tsp vanilla
butter for ‘buttering’ the skillet
about 2 lbs. strawberries, hulled and sliced
Make your crêpe batter. In a large bowl, whisk the crêpe ingredients together until completely smooth. Expect the consistency of the batter to be much less viscous than your typical pancake batter—this is essential for the batter to spread out easily across the pan and form a nice thin layer. Cover and refrigerate batter for 1 hour. This is a good time to hull and slice your strawberries.
After an hour, remove batter from refrigerator and whisk ingredients once more. Heat a large nonstick skillet on medium heat. Once heated, coat the skillet with butter. Take ¼ cup of batter, and drop it into the skillet while quickly picking up the skillet to move batter into a roughly 8-inch (in diameter) crêpe. After about 45 seconds, peel up an edge of the crêpe to see if it’s browning. Once you see it begin to brown, flip and allow to cook for about 30 more seconds, or until it turns lightly brown. Transfer to a plate and continue until the batter is done. Buttering each time is key!
Make your mascarpone cream. Add all ingredients into a large bowl. Whisk together until stiff peaks form.
Assemble your strawberry short-crêpe. If you’re like me, your crêpes may vary in size. Place your largest crêpe on a plate. Lather on mascarpone cream in an even layer. Place strawberries along outer edges then fill the middle to your heart’s content. Then place your next largest crêpe on top and repeat. Continue until you have a lovely strawberry short-crêpe.
Need more strawberry ideas? Here’s a recipe for Strawberries with Balsamic Vinegar and Mint.