Mixed Berry Crepes With Mascarpone

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READY IN: 1hr 15mins
SERVES: 8-10
YIELD: 36 crepes
UNITS: US

INGREDIENTS

Nutrition
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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!
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