2poundsfreshripe strawberries, stems removed and sliced
8oz.mascarpone cheese
1tablespoongranulated sugar
1cupheavy cream whipped and sweetened with 1 tablespoon powdered sugar
Crêpes
1cupflour
2large eggs
1 ¾cupmilk
½teaspoonsalt
½stick butter2.oz for cooking crêpes in a frying pan
Raspberry Coulis
12oz.fresh raspberries
½cupgranulated sugar
2tbspwater
Sweet Mascarpone Filling
8ozmascarpone
1tbspgranulated sugarBlend together with a spoon or fork. Set aside.
Instructions
Beat eggs, milk, and salt in a bowl. With wire whisk, stir in flour and blend until smooth. The batter should be rather thin.
Heat a small amount of butter over medium heat in an 8-10-inch crepe pan or a frying pan with very shallow sides.
Drop batter by a soup ladle into the center of the pan and holding the handle, swirl the pan to get the batter to fill in the bottom of the pan.
Cook until the crepe looks bubbly and it set enough to flip. This will take about one minute or so.
Flip with a large rubber spatula. Cook the second side for just about 30 seconds.
The Crepes will be like very, very thin pancakes. Repeat until all crepes are cooked. Place each cooked crepe in between sheets of waxed paper until ready to use. These can be made up to two days ahead and refrigerated.
Raspberry Coulis
Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. The mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve.
To Assemble Crêpes:
Working in batches, lay each crêpe out flat on a cutting board. Spread one-half of the crepe with the mascarpone cheese mixture. Arrange sliced strawberries on top of the cheese.
Fold the crepes in half or in quarters. Spoon whipped cream over the top and drizzle raspberry coulis over the whipped cream.