These are indulgent tasting crepes with a sweet berry filling and a
tangy blueberry topping. There is a tiny bit of a naughty twist with the
cherry brandy in the filling which we found to lift the flavor just that
extra bit. Made for RSC #12.
Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.
Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.
Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.
Put each crepe on a plate.
Generously spread a layer of the mascarpone mixture over the base of each crepe.
Roll each crepe up into an open ended cigar type shape.
Drizzle the blueberries and their juice over each rolled up crepe.