Crepe bundles with strawberries
- Vegetarian
- Energy Kcal 661
- Carbohydrates g 38
- of which sugars g 22.2
- Protein g 12.5
- Fats g 51
- of which saturated fat g 29.44
- Fiber g 1.3
- Cholesterol mg 168
- Sodium mg 302
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 15 min
- Serving: 6
- Cost: Low
- Note + the resting time for the crepe batter
PRESENTATION
When French crepes meet something unexpected, you really get a dessert with serious wow factor. Strawberry crepe bundles are these thin, tender vanilla-scented crepes folded around a cool mascarpone cream and fresh strawberries—tied up like cute little purses. And look, what sets them apart from other strawberry-filled crepes is how the creamy mascarpone, often seen in Italian sweets, makes the filling extra moist and rich. People love how the sweet strawberries pop against that smooth cheese. Super light and soft, the crepes melt in your mouth, especially with those juicy fruit bits inside. A dessert that feels fancy but is really fun to eat, it's perfect if you want something looking like it came from a French bakery but tastes like the best fusion of French and Italian ideas.
And listen, serving these strawberry crepe purses with a swirl of dark chocolate ganache underneath really takes things up a notch. The chocolate is a little bittersweet, which balances out the sweet mascarpone and the fresh strawberries. So, it’s not overly sugary. Some folks call this their go-to for an easy strawberry crepe recipe that impresses everyone at the table. I gotta say, it’s the combo of flavors and those golden edges of the crepes that make it memorable. You’ll find little regional twists depending on who makes it—sometimes extra citrus zest in the cream, sometimes a splash of something floral in the crepe batter—but the basics are all about that soft, foldable crepe and the creamy, tender filling.
Next time you’re thinking of a strawberry crepe dessert that feels special, these bundles are the way to go. Seriously. They’re perfect for brunch or a late-night treat, and the mix of moist mascarpone, fresh berries, and rich chocolate is always a win. Whether you’re hosting friends or just treating yourself, these crepes are sure to be a hit, bringing a little touch of French elegance to your table. For sure.
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INGREDIENTS
- Ingredients for about 6 crepes
- Eggs 2
- Type 00 flour 1 cup (125 g)
- Whole milk 1 cup (250 ml)
- Fine salt 1 pinch
- Butter 1 ½ tbsp (20 g)
- Sugar 2 ½ tbsp (30 g)
- Vanilla bean 1
- For the filling
- Strawberries 1.4 cups (200 g)
- Mascarpone cheese 1 ½ cup (350 g)
- Powdered sugar 0.8 cup (100 g)
- For the chocolate ganache
- Fresh liquid cream ½ cup (125 ml)
- Dark chocolate 4.5 oz (125 g)
- Butter 1 tbsp (15 g)
- For greasing the pan
- Butter 1 oz (30 g)
How to prepare Crepe bundles with strawberries
To prepare the crepe bundles with strawberries, start with the Sweet and savory crepes (Basic recipe) batter: sift the flour into a bowl, add the milk at room temperature 1 and mix with a whisk until smooth and lump-free. Add 1 oz of melted butter and let it cool 2, then the sugar 3
mix everything with a whisk to combine the ingredients 4; then cut a vanilla bean and scrape with a knife to collect the inner seeds 5. Add them to the mixture 6
while in a separate small bowl, beat the eggs 7 and add them to the rest of the ingredients 8, stirring carefully with the whisk to obtain a homogeneous and creamy mixture 9. Place it in the refrigerator to rest for at least 30 minutes, covered with plastic wrap.
After the necessary time, heat a crepe pan or a large non-stick pan and grease it with a little butter 10; pour a ladle of batter into the center 11 and spread it across the surface using a specific tool or the back of the same ladle 12.
Cook the crepes for a minute, moving the pan occasionally or using a spatula to lift them from the bottom 13, then flip them to cook the other side; as you make the crepes, place them one on top of the other on a serving plate 14. Then prepare the filling cream: in a small bowl, pour the mascarpone and add the powdered sugar 15.
Wash the strawberries, remove the green leaves, and cut them into pieces 16, then add them to the mascarpone cream 17; then make thin strands from the vanilla bean you used earlier 18: they will be used to tie the bundles.
Fill each crepe with a tablespoon of strawberry cream 19, then take the edges of the crepe and close them like a bundle (20-21).
Seal it with a vanilla bean strand 22 and keep all the bundles aside covered with plastic wrap to prevent them from drying out. Finally, make the chocolate ganache: in a saucepan pour the cream and butter 23, heat over low heat and add the melted chocolate 24.
Stir with a wooden spoon until the chocolate is completely melted and the ganache thickens 25. When serving, pour the ganache on the serving plates 26 and place the crepe bundles with strawberries on top 27!