Ingredients
BATTER:3 eggs3/4 cup plus 2 tablespoons milk3/4 cup all-purpose flour5 teaspoons butter, melted1 tablespoon sugar1 teaspoon vanilla extract1/4 teaspoon saltFILLING:1 cup (8 ounces) Mascarpone cheese2 tablespoons confectioners’ sugar3 to 4 teaspoons minced fresh basil1 teaspoon lemon juice1-1/2 cups sliced fresh strawberriesSTRAWBERRY TOPPING:2 cups sliced fresh strawberries1/2 cup sugar2 tablespoons orange juice1 teaspoon strawberry or vanilla extractDash salt4 teaspoons butter, divided
Preparation
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.
