Strawberry and Mascarpone Crepes

Ingredients

• 1 cup all-purpose flour
• 1.25 cups milk
• 2 large eggs
• 2 tbsp butter
• ¾ cup mascarpone cheese
• ½ cup powdered sugar
• 2 cups strawberries
• ½ cup meringue dollops

Instructions

1. 1

   In a blender, combine 1 cup flour, 1.25 cups milk, 2 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.

2. 2

   Heat a 9 inch nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in 1/4 cup batter, tilting to cover the bottom. Cook until the edges lift and the bottom is golden, about 1 minute.

3. 3

   Flip the crepe and cook for another 30 seconds until lightly spotted. Transfer to a plate. Repeat with remaining batter, stacking crepes with parchment between them.

4. 4

   In a small bowl, mix 0.75 cup mascarpone with 0.25 cup powdered sugar until smooth. Hull and slice 2 cups strawberries.

5. 5

   Spread about 2 tbsp of the mascarpone mixture over each crepe. Scatter a handful of sliced strawberries on top, then fold the crepe into quarters.

6. 6

   Place 2 folded crepes on each plate. Top with remaining strawberries, a dusting of the remaining 0.25 cup powdered sugar, and a dollop of meringue on the side.

7. 7

   Serve immediately, while the crepes are still warm and the mascarpone is soft.

Tools you’ll need

• blender
• 9 inch nonstick skillet
• spatula
• small bowl
• measuring cups and spoons

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