Mixed Berry Crepes With Mascarpone

DIRECTIONS

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