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Strawberry Mascarpone Crepes

These lovely strawberry crepes were my mom's Sunday morning specialty. She grew all her own herbs, including plenty of basil for this recipe and other favorites. —Shannon Soper, West Bend, Wisconsin

8 ServingsPrep: 45 min. + standing Cook: 20 min.

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.

2 of 2

Strawberry Mascarpone Crepes (continued)

Directions (continued)

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.