July 4th is just around the corner and this dessert is so perfect for the celebration, especially if you can conjure up a blue plate to serve them on! We love this dessert and have to give credit for the idea to Crêpe Crazy (@crepecrazyatx) in south Austin. Their strawberry crêpes are delish and we couldn’t get enough so we made some at home! Filled with sweetened mascarpone, fresh sliced strawberries, then topped with whipped cream and a healthy drizzle of raspberry coulis … they are popping with flavor!
I don’t know if it’s just where we shop, but the strawberries have been amazing this year. They seem to be perfectly ripe and so much more red and juicy than I ever remember! Coulis is simply fruit blended with simple syrup and somehow the syrup really enhances the flavor of the fruit and adds a little thickness to the pureed fruit, almost like a glaze. These will really get you ready for fireworks!
This recipe is made in three parts: the crepes, the raspberry coulis, and the mascarpone cheese. Any of them can be made several days ahead of time and you can do the assembly at the last minute!
Strawberry Crêpes with Raspberry Coulis
- 1 recipe crepes recipe below
- 1 recipe raspberry coulis recipe below
- 2 pounds fresh ripe strawberries, stems removed and sliced
- 8 oz. mascarpone cheese
- 1 tablespoon granulated sugar
- 1 cup heavy cream whipped and sweetened with 1 tablespoon powdered sugar
- 1 cup flour
- 2 large eggs
- 1 ¾ cup milk
- ½ teaspoon salt
- ½ stick butter 2.oz for cooking crêpes in a frying pan
- 12 oz. fresh raspberries
- ½ cup granulated sugar
- 2 tbsp water
Sweet Mascarpone Filling
- 8 oz mascarpone
- 1 tbsp granulated sugar Blend together with a spoon or fork. Set aside.
- Beat eggs, milk, and salt in a bowl. With wire whisk, stir in flour and blend until smooth. The batter should be rather thin.
- Heat a small amount of butter over medium heat in an 8-10-inch crepe pan or a frying pan with very shallow sides.
- Drop batter by a soup ladle into the center of the pan and holding the handle, swirl the pan to get the batter to fill in the bottom of the pan.
- Cook until the crepe looks bubbly and it set enough to flip. This will take about one minute or so.
- Flip with a large rubber spatula. Cook the second side for just about 30 seconds.
- The Crepes will be like very, very thin pancakes. Repeat until all crepes are cooked. Place each cooked crepe in between sheets of waxed paper until ready to use. These can be made up to two days ahead and refrigerated.
- Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
- Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
- Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. The mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve.
To Assemble Crêpes:
- Working in batches, lay each crêpe out flat on a cutting board. Spread one-half of the crepe with the mascarpone cheese mixture. Arrange sliced strawberries on top of the cheese.
- Fold the crepes in half or in quarters. Spoon whipped cream over the top and drizzle raspberry coulis over the whipped cream.