Strawberry Mascarpone Crepes Recipe

Ingredients

• BATTER:
• 3 eggs
• 3/4 cup plus 2 tablespoons milk
• 3/4 cup all-purpose flour
• 5 teaspoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• FILLING:
• 1 cup (8 ounces) Mascarpone cheese
• 2 tablespoons confectioners' sugar
• 3 to 4 teaspoons minced fresh basil
• 1 teaspoon lemon juice
• 1-1/2 cups sliced fresh strawberries
• STRAWBERRY TOPPING:
• 2 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons orange juice
• 1 teaspoon strawberry or vanilla extract
• Dash salt
• 4 teaspoons butter, divided

Directions

• In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.
• Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.
• For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.
• Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
• Spoon filling over crepes; roll up. Serve with strawberry topping. Yield: 8 crepes.

Strawberry Mascarpone Crepes published in Taste of Home February/March 2008, p76