Macerated strawberries have long been a favorite recipe of mine so much so that I included it in my book. I love adding fresh basil and mint and a little splash of Grand Marnier if the occasion calls for it.
Macerating berries is simple—all it really takes is sugar and berries and a little time. The sugar brings out the juice in the berries, creating a syrup along with the fruit. Adding a dash of balsamic vinegar balances the sweetness, and adding basil gives them a bit of herbaceous flavor that makes them stand out. I especially love these with Thai basil!
If you have a blender, using it to make the batter makes it easy. If not, an immersion blender and a bowl work great, too.
Since strawberries are in season and Mother’s Day is fast approaching, I got an idea I couldn’t resist trying, and trust me, it got the husband’s seal of approval. This brings me to Crêpes with Mascarpone Cream and Basil Macerated Strawberries. Yes, it’s a mouthful, and the crêpes are a mouthful you and mom won’t soon forget!
The mascarpone cream is a whipped delight. Adding mascarpone to whipped cream helps stabilize it and adds a bit of tartness reminiscent of cheesecake. You can make this while waiting for the batter to chill, or, if you have time, make it a day ahead. It will keep refrigerated for about 4 days, once prepared.
Hopefully, you have a non-stick frying pan or crêpe pan—it is much easier to make these with one.
Crêpes with Mascarpone Cream and Basil Macerated Strawberries
For the Crêpes
- 1-¾ cups whole milk
- 4 large eggs
- 3 Tbsp light olive oil (or other vegetable oil)
- 3 Tbsp sugar
- 1 cup all-purpose flour, sifted
- Oil for the pan
For the Mascarpone Whipped Cream
- ½ cup mascarpone
- ½ cup cold heavy whipping cream
- 1 Tbsp granulated sugar or honey
- ½ tsp vanilla extract or paste
- A pinch of salt
For the Macerated Strawberries
- 1 lb fresh strawberries
- A small handful of fresh basil leaves (Thai basil works well, too)
- A small handful fresh mint leaves (optional)
- 1 Tbsp sugar
- A large dash or three of balsamic vinegar
- 1 Tbsp Grand Marnier or other liqueur (optional)
Start with the crêpes because the batter should be refrigerated for a little while.
Combine the liquid ingredients and sugar first, the sift the flour into the mixing bowl or blender. Blend until all ingredients are incorporated, then cover and refrigerate while you prepare the strawberries and whipped cream.
Next, work on the strawberries:
Wash, hull, and slice berries, placing them in a non-metallic bowl. Sprinkle the sugar over them, then add a dash of balsamic vinegar—you’ll need to taste to find the right balance. Once found, cover and refrigerate for 30 minutes or up to 2 hours. You want some juice, but you don’t want soggy strawberries.
Lastly, if you have a stand mixer, get out the wire whip and beat the mascarpone until it becomes creamy. A hand mixer will work if there is no stand mixer, but it will take a little longer. Add the cream, sugar, vanilla, and salt and beat into the mascarpone until firm peaks form. Transfer to a bowl, cover, and refrigerate until the crêpes are cooked.
Heat the non-stick pan over medium-high heat. If needed, brush a little bit of butter or oil on the pan, then pour about a half-cup of batter into the pan and swirl to cover the bottom.
Allow to cook for a minute or two—the shininess on top will disappear. You can also check by carefully lifting an edge of the crêpe to see if it’s turned golden brown. Once it has, carefully flip the crepe to get the same goldenness on the other side.
You can put pieces of waxed paper between them as they’re done to prevent sticking—you also can refrigerate or freeze them this way, tightly covered, of course.
Once done, you can roll them with the cream inside or fold them into triangles. Serve with the macerated strawberries on top.
This makes about 8 crêpes.
Got leftovers?
The ways macerated berries can be served are nearly endless—over waffles, pancakes, or with yogurt on top. Have them for an indulgent snack, served simply with whipped cream. Lovely bruschetta can be made with mascarpone, ricotta, or cream cheese on toasted bread—try with sourdough for additional zing! They are also delightful as a fresh dessert served over ice cream, pound cake, or angel food.
