Strawberry crepes with white chocolate mascarpone mousse

Name: Strawberry crepes with white chocolate mascarpone mousse - Mara L.
Ingredients: 200 g strawberries powdered sugarFor crepes: 1 whole egg 2 egg yolks 125 g all; purpose flour type 00 125 ml liquid cream 125 ml milk 80 g sugar 40 g butterFor mousse: 50 g white chocolate 75 ml liquid cream 170 g mascarpone

Dessert - Strawberry crepes with white chocolate mascarpone mousse by Mara L. - Recipia

I found some good strawberries lying around in the fridge and, not wanting to waste them, I decided to make something simple. I was craving pancakes and remembered a mascarpone mousse with white chocolate that I used before for muffins and really liked. It turned out to be a quick combination, ready to serve in less than an hour. Quick Info Total time: about 50-60 minutes, depending on pace Preparation time: 30 minutes Cooking time: 20-25 minutes (for pancakes) Servings: 4 servings Difficulty: easy Recipe type: dessert, breakfast, or seasonal snack Ingredients 200 g strawberries powdered sugar (for serving) For pancakes (crepes): 1 whole egg 2 egg yolks 125 g all-purpose flour type 00 125 ml liquid cream 125 ml milk 80 g sugar 40 g butter (at room temperature) For mousse: 50 g white chocolate 75 ml liquid cream 170 g mascarpone Preparation method 1. Preparing the mousse: a. Start with the mousse so it has time to chill a bit. Mix the mascarpone briefly, just until creamy. b. Separately, place the broken white chocolate pieces in a small saucepan with the liquid cream. Melt on low heat, stirring continuously until it becomes a homogeneous mixture. c. Let the chocolate mixture cool until it is no longer hot, but still liquid. d. Pour over the mascarpone and mix again. If you want a lighter mousse, don't mix too much with the mixer. For a firmer texture (for decorating cakes, for example), mix more. 2. Preparing the pancakes: a. In a bowl, beat the whole egg with the 2 egg yolks until combined. b. Add the flour, liquid cream, sugar, and milk. Mix until you have a smooth batter. c. Add the soft butter and mix well. The batter should be like a thinner sour cream. d. Heat a non-stick pan (I put a little oil and wipe off the excess with a paper towel). e. Pour a ladle of batter and swirl the pan for a thin layer. f. Brown the pancake on both sides. Repeat until you finish the batter. 3. Preparing the strawberries: a. Wash the strawberries well and remove the stems. b. Cut them into quarters or halves, depending on their size. 4. Assembly: a. On each pancake, place half of the mascarpone mousse and a few pieces of strawberries. b. Fold the pancake and arrange it on a plate. c. Sprinkle powdered sugar on top. Why I make this recipe often I love that I can quickly use up fruits that are about to go bad. The pancakes turn out fluffy with liquid cream, and the mascarpone mousse is simple, without any hassle. It works well for breakfast or as a summer dessert. Tips and variations Tips - Let the mousse chill for 10-15 minutes if you want it to firm up a bit. - For thinner pancakes, make the batter more fluid with a little extra milk (only if you feel it's too thick). - Use a well-heated pan and don't overload it, so the pancakes don't break when you flip them. Substitutions - The liquid cream in the pancake batter can be replaced with whole milk, but the texture will be slightly less rich. - You can use medium quality white chocolate; there's no need to go for an expensive one for the mousse. - If you don't have strawberries, other seasonal fruits work too: raspberries, blueberries, or diced peaches. Variations - You can add half a teaspoon of vanilla extract to the mousse for flavor. - You can fold the pancakes like a roll or serve them as a pouch. - For extra flavor, sprinkle some lemon zest in the mousse. Serving ideas - Serve the pancakes warm or at room temperature, with cold mousse. - You can add a chocolate topping (melted or sauce) if you like. - They go well with coffee or tea. Frequently asked questions 1. Can I make the mousse a day in advance? Yes, it can be kept chilled until the next day, covered. The texture will be slightly firmer after chilling. 2. Do the pancakes turn out the same without liquid cream? You can use just milk, but the cream makes them fluffier. Without cream, they will be more elastic, but it's not a major issue. 3. Can light mascarpone be used? Yes, but the mousse texture will be slightly less creamy. The taste doesn't change much. 4. Can I freeze the pancakes without filling? Yes, simple pancakes can be frozen without filling. Thaw them at room temperature and warm them gently in a pan. 5. What can I use if I don't have white chocolate? You can try using milk chocolate, but it will change the flavor and color of the mousse. The quantities remain the same. Nutritional values Estimation for one serving (1/4 of the quantities): Calories: approximately 370-400 kcal Fats: 22-25 g Carbohydrates: 37-40 g Proteins: 6-8 g Values are estimates, depending on the brands used and how much mousse or powdered sugar you put when serving. Storage and reheating Simple pancakes can be stored in the refrigerator covered, for up to 2 days. The mousse should be kept chilled, also covered, for up to 24 hours. I do not recommend storing the assembled dessert with fruits, as it will become soggy. If there are leftover empty pancakes, you can quickly reheat them in a pan, without oil. The mousse should not be reheated. It's best to cut the fruits fresh.

Strawberry crepes with white chocolate mascarpone mousse

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