Crepes with Mascarpone Cheese & Berries

Mascarpone and fresh berry stuffed crepes:

For the crepes:

• 2 eggs
• 2 eggs
• 2 cup milk
• ¼ tsp salt
• 1 tblsp sugar
• 1½ cup flour
• 1 lemon zest

Whisk all ingredients together and rest for 1 hour in the fridge.

For the Filling:

• 1 cup mascarpone cheese, room temperature
• 1 tsp vanilla extract1/4 tsp ground cinnamon
• ¼ cup maple syrup
• 1 cup fresh whole berries (raspberries, blueberries, blackberries or a mix)

Method

1. Combine all ingredients in a medium sixed bowl, reserve the berries
2. Beat all together with a spatula to soften the cheese
3. Gently fold in the whole berries to maintain shape

3 tblsp butter for coating the pan

To finish:

1. Heat a large non stick skillet over medium heat
2. Rub pan with a little of the butter to ensure no stick
3. Ladle 2 oz of the crepe batter into the pan and allow to cook for about 3 minutes, or until slightly golden brown and firm, flip and cook on top side for 1 minute more
4. Turn out onto large plate and cook next crepe 1 at a time until batter is finished
5. Place 2 tblsp of the berry and cheese mix in the centre of 1 crepe
6. Roll the crepe around the filling similar to burrito style, folding the edges over
7. Top each rolled crepe with a drizzle of maple syrup and a dollop of soft whipped cream (optional)