Recipes > Berry Banana Crepes with Vanilla Mascarpone Cream
Berry Banana Crepes with Vanilla Mascarpone Cream

Berry Banana Crepes with Vanilla Mascarpone Cream

Courses: Desserts & Treats

  • Prep: 20 mins

  • Cook: 20 mins

  • Serves: 4-6

  • Difficulty: Easy

If you are looking for an impressive recipe for a special celebration, look no further than these crepes! Delicate and thin, these buttery pancakes can be filled with any filling, from savoury to sweet. We love making these for an elegant brunch, filled with a decadent mascarpone cream and topped with our favourite fruit.

A couple of tips: the batter comes together very easily in a blender, but if you don’t have one, whisk everything in a bowl. But you need to let it rest, at least one hour, but up to overnight. Any more, and the batter will start to thicken, so it’s best not to overdo it. A non-stick skillet is your best friend here, unless you have a fancy crepe pan. And finally, you can make these crepes ahead of time and fill when you’re going to serve. They also freeze well, wrapped properly to prevent freezer burn. This recipe makes 12 crepes.

The mascarpone cream is not too sweet and versatile on its own: use it to make parfaits, spoon over fruit or for filling ultra-rich strawberry shortcakes!


  1. In blender jar, place eggs, milk, water, flour, vanilla, salt and melted butter. Process only until combined, 30-40 seconds.
  2. Cover and refrigerate for 1 hour.
  3. Meanwhile, in medium bowl, combine mascarpone cheese, icing sugar and vanilla.
  4. Whisk to combine, then add whipping cream and whisk until thick, 5-7 minutes. Reserve.
  5. When crepe batter has rested, stir batter to make sure it’s smooth.
  6. Heat an 8” non-stick frying pan over medium high heat and brush lightly with butter.
  7. Pour ¼ cup crepe batter onto centre of the pan while tilting it, so batter spreads to the edges of the pan. Cook until edges start to release from the pan, about 1 1/2 minutes. Flip crepe and cook the second side for 30 seconds.
  8. Transfer cooked crepes to a plate and continue until all batter is used up.
  9. To serve, dollop 2-3 Tbsp mascarpone cream onto each crepe and top with sliced banana and berries. Fold in half, then in half again, creating a triangle.
  10. Place 2 crepes on each plate and top with more berries and sliced bananas. Dust with icing sugar and serve with chocolate hazelnut spread.


  • Crepes
  • 2 eggs room temperature
  • 3/4 cup Farm Boy™ Organic Skimmed 2% Milk room temperature
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • Salt pinch
  • 3 Tbsp melted butter plus more for cooking crepes
  • Mascarpone Cream
  • 1 pack Farm Boy™ Mascarpone Cheese (250 g)
  • 3-4 Tbsp icing sugar or to taste
  • 1 tsp vanilla extract
  • 1/2 cup 35% cream
  • Toppings
  • 2 cups assorted berries
  • 2 bananas sliced
  • Icing sugar for garnish
  • Chocolate hazelnut spread for serving
Shopping Cart
Scroll to Top