Strawberry Crepes with Lemon Mascarpone Filling

Servings 12 crepes

Prep Time 10

Cook Time 15

For the Filling 30

Into a blender in this order add warm water + warm milk + eggs + butter + sugar + flour + pinch of salt. Blend on low until the mixture is fully incorporated. Using a spatula scrape the sides and give it one more mix.
Set in fridge to allow bubbles to settle while we make the other components.
If you are making our full recipe with filling, hold off on making the crepes until you have macerated the strawberries and made your lemon mascarpone filling. Then you can proceed to make the crepes. Heat a 25cm (10 inch) non-stick pan over medium heat. Dot the pan with a tiny bit of butter. Pour in 1/4 cup batter into the skillet at the same time swirl the pan to spread the batter evenly coating the entire bottom of the pan. If you have any holes fill them in with some extra batter.
When the edges are crisp and golden (about 30-40seconds) using a thin rubber spatula flip over. Cook for another 30 seconds. Flip out onto a plate lined with a kitchen towel. (Usually, the first crepe doesn't work out too well. Don't get discouraged continue on to the next one.

In the bowl of your stand mixer fitted with the paddle attachment add mascarpone +lemon zest + powdered sugar and mix on medium speed until fully incorporated.
Slowly pour in whipping cream. Mix for a minute or two until creamy and free of lumps.
If you are not going to use the cream immediately keep in the fridge.

Fold your crepe in half. Spread some of the mascarpone cream then add some of the macerated strawberries. Fold over again. Continue with the rest of your crepes.

Premake batter:

You can make the batter the night before. Cover tightly with cling film and store it in your fridge until you are ready to make them.

Order of preparation:

Course: Breakfast, Dessert