Ingredients:
FILLING:
o 1 c. (8 oz) Mascarpone cheese
o 2 Tbsp. confectioner’s (powdered) sugar
o 3 to 4 tsp. minced fresh basil
o 1 tsp. lemon juice
o 1 ½ c. sliced fresh strawberries
BATTER:
o 3 eggs
o ¾ c. plus 2 Tbsp. milk
o ¾ c. all-purpose flour
o 5 tsp. butter, melted
o I Tbsp. sugar
o 1 tsp vanilla extract
o ¼ tsp salt
STRAWBERRY TOPPING:
o 2 c. sliced fresh strawberries
o ½ c sugar
o 2 Tbsp. orange juice
o 1 tsp. vanilla extract
o Dash Salt
Preparation:
1. For filling, in a small bowl, combine the cheese, confectioner’s sugar, basil, and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.
2. Meanwhile, in a blender, combine the batter ingredients; cover and process until smooth. Let stand for 30 minutes.
3. For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract, and salt. Let stand for 30 minutes.
4. Melt 1 tsp. butter in an 8-in. nonstick skillet. Pour about ¼ 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 crepes with waxed paper or paper towels in between.
5. Spoon filling over crepes; roll up. Serve with strawberry topping.
Yield: 8 crepes
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