Lunch: Strawberry Mascarpone Crepes Recipe

Ingredients

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

Instructions

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.

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