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.