Do you enjoy crepes and love coffee? Then you’ll enjoy these coffee crepes with fresh strawberries, whipped cream and mascarpone. Adding some brewed coffee is a wonderful twist on the traditional crepe batter. The coffee adds a rich flavour and the crepes are just yummy!
- 260 g (2 1/3 cups) all-purpose flour
- ½ tsp salt
- 2 eggs, beaten
- 480 ml (2 cups) ml milk
- 2 Tbsp butter, melted
- 240 ml (1 cup) brewed coffee
- Sunflower oil for frying
- 300 g strawberries
- 600 ml whipping cream
- 450 g mascarpone
- 130 g sugar
- Icing sugar for dusting
I’ve used a blender to mix all the ingredients and make the batter.
In a bowl combine the flour and salt. Beat the eggs and pour half of the milk. Gradually beat in the mix of dry ingredients.
Add the remaining milk , the melted butter and coffee. Blend very well until smooth. The batter should have the consistency of heavy whipping cream.
Heat a non-stick pan on medium heat. When heated, pour enough batter with a ladle to cover the base of the pan. Fry on one side until the outside edge looks dry and the crepe is golden brown underneath. Then flip over and cook on the other side for another 1-2 minutes, or until brown.
To make the filling, whip the cream until soft peaks form. Beat the mascarpone with the sugar until smooth. Gradually fold in the whipped cream into the mascarpone.
Cut the strawberries into slices. Spoon some of the filling onto the crepe and top with strawberry slices. Fold the crepe and dust with icing sugar.
You can also serve the crepes with Nutella, honey, maple syrup or jam.