Nothing brightens up a chilly morning—or dresses up dessert hour—like these elegant Winter Berry & Mascarpone Crepes. Picture this: buttery crepes wrapped around pillowy mascarpone and draped with a warm berry compote that tastes like the cozy hug of winter. Whether you’re sipping coffee in slippers or hosting brunch for friends, this dish is my go-to for making things feel extra special without breaking a sweat.
Why You’ll Love This Recipe
One winter morning, I found myself with leftover mascarpone from a dinner party and a freezer full of berries staring back at me. Twenty minutes later? These dreamy crepes were born—and now they’re a seasonal tradition in my kitchen!
- Perfect balance of creamy, tart, and sweet
- Easy to prep ahead for stress-free gatherings
- Elegant enough for entertaining, easy enough for everyday
- Customizable to dietary needs (hello, gluten-free & dairy-free options!)
- Comforting and festive with every bite
Ingredients Breakdown
Essentials
- 1 cup (125 g) all-purpose flour, or gluten-free blend
- 1 ½ cups (375 ml) milk (dairy or plant-based)
- 2 large eggs
- 2 Tbsp (30 g) unsalted butter, melted, plus more for the pan
- 1 Tbsp granulated sugar
- Pinch of salt
- ½ tsp vanilla extract (optional)
- 1 ¼ cups (300 g) mixed winter berries (fresh or frozen)
- 3 Tbsp (60 g) granulated sugar (to taste)
- 1–2 tsp fresh lemon juice
- ½ tsp vanilla extract (optional)
- 250 g mascarpone cheese
- 2–3 Tbsp powdered sugar
- ½ tsp vanilla extract
- Splash of cream or milk (optional)
Pro Tips
- No mascarpone? Try a mix of cream cheese and whipped cream for a similar texture.
- Warm the milk slightly (not hot!) to help the batter mix smoothly.
- Frozen berries work perfectly—no need to thaw beforehand.
- Add an orange zest twist for a citrusy touch in the compote.
- Let your crepe batter rest—just 20 minutes makes a huge difference in texture.
Step-by-Step Instructions
- Make the berry compote: In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat for 8–12 minutes, stirring occasionally, until juicy and slightly thickened. Stir in vanilla (if using) and set aside to cool slightly.
- Whip the mascarpone filling: In a bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Add a splash of cream or milk if you want a lighter texture. Refrigerate until ready to use.
- Prepare the crepe batter: In one bowl, whisk flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth. Combine the wet and dry ingredients and whisk until mostly smooth. Let sit 20–30 minutes.
- Cook the crepes: Heat a nonstick skillet (8–10 inches) over medium heat and grease lightly with butter. Pour about ¼ cup batter into the center, swirling to coat the pan. Cook 1–2 minutes until golden, flip gently, and cook another 30–60 seconds. Stack crepes on a plate, separating with parchment if desired.
- Assemble: Spoon mascarpone filling down the center of a crepe. Top with a little berry compote. Fold into quarters or roll up. Repeat with all crepes.
- Plate it up: Arrange filled crepes on a serving dish. Dust with powdered sugar, garnish with extra berries or mint, and drizzle with maple syrup or more berry sauce if desired.
Chef’s Tips and Tricks
- Rested batter = tender crepes. Don’t skip the rest time!
- Keep crepes warm in a low oven (around 200°F/90°C) covered with foil.
- If your crepes tear, don’t worry—they’ll still taste amazing when filled and folded.
- You can easily double this recipe for a crowd.
- Use a rubber spatula to gently loosen edges before flipping.
Recipe Variations and Serving Suggestions
- Dairy-Free: Use plant-based cream cheese and whipped coconut cream instead of mascarpone, and non-dairy milk and butter for the crepes.
- Gluten-Free: Swap the flour with your favorite GF blend or try buckwheat for a nutty twist.
- Flavored Fillings: Add a swirl of lemon curd or cinnamon for extra flair.
- Serve With: Warm tea, brunch mimosas, or even a dollop of Greek yogurt.
- Holiday Style: Drizzle with spiced cranberry syrup or top with sugared rosemary for a festive touch.
FAQs
Can I make these ahead of time?
Yes! You can prep the berry compote and mascarpone mixture 1–2 days in advance. Crepes can be made and refrigerated (separated by parchment) and gently reheated in a pan or oven.
What if I don’t have mascarpone?
Mix softened cream cheese with a little heavy cream and powdered sugar—it won’t be quite as airy, but it’ll still be delicious!
Can I freeze crepes?
Yes! Stack cooled crepes with parchment between each, wrap tightly, and freeze for up to 2 months. Thaw in the fridge and warm in a skillet or microwave before serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 cup all-purpose flour
- 1 ½ cups milk
- 2 large eggs
- 2 Tbsp melted butter
- 1 Tbsp sugar
- Pinch of salt
- ½ tsp vanilla extract
- 1 ¼ cups winter berries
- 3 Tbsp sugar
- 1–2 tsp lemon juice
- ½ tsp vanilla (compote)
- 250 g mascarpone
- 2–3 Tbsp powdered sugar
- ½ tsp vanilla (mascarpone)
- Optional: splash of cream or milk
Instructions:
- Make the compote by simmering berries, sugar, and lemon juice until thickened. Cool and stir in vanilla.
- Whisk mascarpone with powdered sugar and vanilla. Add cream to loosen if needed.
- Prepare crepe batter by mixing wet and dry ingredients. Rest for 20–30 minutes.
- Cook crepes in a buttered skillet, flipping once golden.
- Fill each crepe with mascarpone and compote. Fold or roll, garnish, and serve.
Nutrition: ~280 calories per serving
If you try these Winter Berry & Mascarpone Crepes, I’d love to hear how they turned out! Leave a comment below, snap a pic and tag @thekitchensaid on Instagram, or share this recipe with someone who needs a little breakfast magic in their life!
