Strawberry Mascarpone Crepes |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These lovely strawberry crepes were my mom's Sunday morning specialty. She grew all her own herbs, including plenty of basil for this recipe and other favorites. Ingredients:
batter: |
3 eggs |
3/4 cup plus 2 tablespoons milk |
3/4 cup king arthur unbleached 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 |
Directions:
1. In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.
2. 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.
3. For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.
4. 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.
5. Spoon filling over crepes; roll up. Serve with strawberry topping. Yield: 8 crepes.
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