Active Time
40 MIN
Total Time
1 HR
Yield
Serves : 4 to 6
© Sarah Bolla

How to Make It

Step 1    

In a blender, combine the flour, salt, milk, water, eggs, and 1 tablespoon of the melted butter. Pulse for 10 seconds until smooth. Cover and place the crêpe batter in the refrigerator to let rest for 20 minutes.

Step 2    

Preheat the oven to 350°. Heat a 10-inch nonstick pan and lightly brush it with some of the remaining butter. For each crêpe, add 1/4 cup of the batter to the pan and quickly swirl to spread evenly. Cook over moderate heat until the underside is speckled and lightly golden, about 30 seconds to 1 minute. Flip the crêpe and cook for 30 seconds to 1 minute longer. Transfer to a baking sheet; repeat with the remaining batter to make 10 crêpes, brushing the pan with butter as needed.

Step 3    

Fold the crêpes into quarters and arrange on the sheet tray and bake until hot, about 4 minutes. Place the crêpes on plates or a large serving platter. Spoon the mascarpone over the top, pour over the strawberries, and serve right away.

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