I Recently made a batch of Riesling Marinated Strawberries and Mascarpone Cream Filling to use in my Pavlovas.  The left over I used in my mini Trifles but found that I still had left overs.  So to use them up (I hate waste) I decided that they’d be great with crepes.  I made Strawberries & Cream Crepes!

These Strawberries & Cream Crepes have that lovely Mascarpone Cream filling and the marinated strawberries; then topped with delicious Riesling Marinated Strawberries.  They are amazing!  They’re great for dessert or breakfast.  They’d also make a great addition to any brunch!

The crepes are really simple to make, they taste just like the crepes you’d find on the streets of Paris!  I’m serious!  Best of all you can make them ahead of time; just heat them up and fill before serving or even freeze them to use much later.  Just remember to place a sheet of parchment paper in between each crepe to prevent them from sticking together.

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So here’s what you’ll need to make these lovey Strawberries & Cream Crepes.

Crepes – recipe below

Riesling Marinated StrawberriesClick here for the recipe

Mascarpone Cream FillingClick here for the recipe

Fresh Strawberries for garnish (optional)

Fresh Mint Leaves for Garnish (optional)



2 Cups Milk

4 Eggs

3 Tbs. Butter – melted

2 Tbs. Sugar

1 Tsp. Vanilla

1 1/2 Cup Flour – sifted


Place all ingredients in a blender and blend until batter is smooth, about 30 seconds

Refrigerate batter at least 30 minutes (you can even leave it overnight)

Spray 8″ frying pan or crepe pan with cooking spray.

Pour 1/4 cup batter into pan and rotate pan to spread batter to pan edges to form a circle.

Cook over medium low heat until top looks dry.

Gently flip over and cook another 1-2 minutes.

Remove from heat and stack until ready to use.

Cook remaining batter and keep stacking until done.  Place parchment paper between crepes to keep them from sticking together.


Assemble the crepes just before serving.

Fill each crepe with 2 heaping spoonfuls of cream filling.  Place cream near the bottom edge of your crepe and spread to form a line across.  Spread filling to about 1/2″ from each edge.

Spoon a few marinated strawberries on top of cream.

Roll crepe into a log.

Plate 2-3 filled crepes side by side.

Add a dollop of cream on the crepes and top with either fresh or marinated strawberries, and a mint leaf is desired.

Drizzle some of the syrup from the marinated strawberries over the top and serve.

Strawberries & Cream Crepes
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Strawberries & Cream Crepes
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