Strawberry Mascarpone Crepes

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


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.