Mixed Berry Crepes With Mascarpone

These are oh so good! From the foodnetwork kitchens.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 36 crepes

Ingredients

• CREPE BATTER

• 2  cups all-purpose flour
• 1⁄4 cup sugar
• 1⁄4 teaspoon fine salt
• 2  cups  whole milk
• 1⁄2 cup water
• 6  large eggs
• 8  tablespoons unsalted butter, melted (1 stick)
• 2  teaspoons pure vanilla extract

• FRUIT

• 2  cups strawberries, washed
• 1  cup blackberry, washed
• 1  cup raspberries, washed
• 1⁄3 cup sugar
• 1⁄8-1⁄4 fluid ounce Grand Marnier (splash) (optional)

• FILLING

• 2  cups  fromage blanc
• 2  cups mascarpone
• 1⁄3 cup sugar
• 2  tablespoons  finely grated orange zest (from 2 large oranges)
• 1⁄2 cup  freshly squuezed  orange juice (from 1 large orange)
• 1  teaspoon pure vanilla extract

Directions

1. FOR THE BATTER:
2. Blend the flour, sugar, and salt in a food processor or blender.
3. Add the milk, water, eggs, butter and vanilla extract, and process until smooth.
4. Set aside for 30 minutes.
5. FOR THE FRUIT:
6. While batter rests, hull and halve the strawberries.
7. Toss with blackberries and raspberries, sugar and Grand Marnier, if using, in a medium bowl; set aside.
8. FOR THE FILLING:
9. Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
10. TO MAKE THE CREPES:
11. Heat a 6" nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating.
12. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly.
13. Cook until the batter sets, about 30 seconds.
14. Flip the crepe and cook the other side until just barely golden.
15. Repeat with remaining batter, stacking the crepes as they cook.
16. FOR THE FILLING:
17. Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe.
18. Fold crepe in half, then half again to make a triangle with the filling in the tip.
19. Repeat with the remaining crepes and filling.
20. Stack filled crepes neatly on serving platter.
21. *THE CREPES CAN BE PREPARED UP TO THIS POINT A DAY AHEAD, COVERED TIGHTLY WITH PLASTIC WRAP AND REFRIGERATED OVERNIGHT.
22. TO SERVE:
23. Preheat an oven to 250ºF.
24. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
25. Spoon the macerated berries over the crepes and serve.
26. Enjoy!