Strawberry and Mascarpone Crepes

Step 1

In a blender, combine 1 cup flour, 1.25 cups milk, 2 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.

Step 2

Heat a 9 inch nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in 1/4 cup batter, tilting to cover the bottom. Cook until the edges lift and the bottom is golden, about 1 minute.

Step 3

Flip the crepe and cook for another 30 seconds until lightly spotted. Transfer to a plate. Repeat with remaining batter, stacking crepes with parchment between them.

Step 4

In a small bowl, mix 0.75 cup mascarpone with 0.25 cup powdered sugar until smooth. Hull and slice 2 cups strawberries.

Step 5

Spread about 2 tbsp of the mascarpone mixture over each crepe. Scatter a handful of sliced strawberries on top, then fold the crepe into quarters.

Step 6

Place 2 folded crepes on each plate. Top with remaining strawberries, a dusting of the remaining 0.25 cup powdered sugar, and a dollop of meringue on the side.

Step 7

Serve immediately, while the crepes are still warm and the mascarpone is soft.