Strawberry Mascarpone Crepes Recipe
Ingredients
| Mascarpone cheese | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 2 Tablespoon | |
| Basil | 4 Teaspoon, minced | |
| Lemon juice | 1 Teaspoon | |
| Strawberries | 1/2 Cup (16 tbs) | |
| Eggs | 3 (BATTER:) | |
| 3/4 cup plus 2 tablespoons milk | ||
| All purpose flour | 3/4 Cup (16 tbs) (BATTER:) | |
| Butter | 5 Teaspoon, melted (BATTER:) | |
| Sugar | 1 Tablespoon (BATTER:) | |
| Vanilla extract | 1 Teaspoon (BATTER:) | |
| Salt | 1/4 Teaspoon (BATTER:) | |
| Strawberries | 2 Cup (16 tbs) (STRAWBERRY TOPPING:) | |
| Sugar | 1/2 Cup (16 tbs) (STRAWBERRY TOPPING:) | |
| Orange juice | 2 Tablespoon (STRAWBERRY TOPPING:) | |
| 1 teaspoon strawberry or vanilla extract | ||
| Salt | 1 Dash (STRAWBERRY TOPPING:) | |
| Butter | 4 Teaspoon, divided (STRAWBERRY TOPPING:) | |
Directions
For the filling, in a small bowl, combine the cheese, confectioners' sugar, basil and juice.
Gently fold in the berries.
Cover and refrigerate for at least 30 minutes.
Meanwhile, in a blender, combine batter ingredients; cover and process until smooth.
Let stand for 30 minutes.
For topping, in a small bowl, combine berries, sugar, orange juice, extract and salt.
Let stand for 30 minutes.
Melt 1 teaspoon butter in an 8-inch nonstick skillet.
Pour about 1/4 cup batter into center of skillet; lift and turn pan to cover bottom.
Cook until lightly browned; turn and brown the other side.
Remove to a wire rack.
Repeat with remaining batter, adding remaining butter to skillet as needed.
When cool, stack the crepes with waxed paper or paper towels in between.
Spoon the filling over the crepes; roll up.
Gently fold in the berries.
Cover and refrigerate for at least 30 minutes.
Meanwhile, in a blender, combine batter ingredients; cover and process until smooth.
Let stand for 30 minutes.
For topping, in a small bowl, combine berries, sugar, orange juice, extract and salt.
Let stand for 30 minutes.
Melt 1 teaspoon butter in an 8-inch nonstick skillet.
Pour about 1/4 cup batter into center of skillet; lift and turn pan to cover bottom.
Cook until lightly browned; turn and brown the other side.
Remove to a wire rack.
Repeat with remaining batter, adding remaining butter to skillet as needed.
When cool, stack the crepes with waxed paper or paper towels in between.
Spoon the filling over the crepes; roll up.
Chef
