STRAWBERRY MASCARPONE CREPES
These lovely crepes were my mom’s Sunday-morning specialty. She grew all her own herbs, including plenty of basil for this recipe and other favorites.
—SHANNON SOPER WEST BEND, WI
PREP: 45 MIN. + STANDING • COOK: 20 MIN. • MAKES: 8 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
1. In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate 1 hour.
2. Meanwhile, for filling, in a bowl, combine the cheese, confectioners’ sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate at least 30 minutes.
3. For topping, in a bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand 30 minutes.
4. Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into 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.