Try this sweet and fruity recipe for brunch!

Strawberry Mascarpone Crepes

Ingredients

Batter:

3 eggs
3/4 cup plus 2 tablespoons milk
3/4 cup all-purpose flour
5 teaspoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Filling:

1 cup Mascarpone cheese
2 tablespoons confectioners’ sugar
3 to 4 teaspoons minced fresh basil
1 teaspoon lemon juice
1-1/2 cups sliced fresh strawberries

Strawberry Topping:

2 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons orange juice
1 teaspoon strawberry or vanilla extract
Dash salt
4 teaspoons butter, divided

Directions

~In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for one hour.

~Meanwhile, for filling, in a small bowl, combine the cheese, confectioners’ sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.

~For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract, and salt. Let stand for 30 minutes.

~Melt one teaspoon butter in an 8-inch nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

~Spoon filling over crepes; roll up. Serve with strawberry topping.