Strawberry Mascarpone Crepes
Ingredients
Batter
- 3 Eggs
- 3/4 cup + 2 tbs Milk
- 3/4 cup all-purpose flour
- 5 tsp butter melted
- 1 tbs sugar
- 1 tsp Vanilla
- 1/4 tsp Salt
Filling
- 1 cup Mascarpone Cheese (8 oz.)
- 2 tbs Confectioners sugar
- 3 to 4 tsp Basil fresh, minced
- 1 tsp Lemon juice
- 1 1/2 cups Strawberries sliced, fresh
Strawberry Topping
- 2 cups Strawberries fresh, sliced
- 1/2 cup sugar
- 2 tbs Orange Juice
- 1 tsp strawberry extract or vanilla
- Dash Salt
- 4 tsp butter divided
Instructions
- 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.
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