'La Chandeleur' French Crêpes à la Strawberries & Mascarpone

Ingredients

For 2 servings

• 1 cup Fresh Strawberries, hulled and thinly sliced
• 0.5 cup Mascarpone Cheese
• 2 piece Eggs
• 1 cup All Purpose Flour
• 2 cup Whole Milk
• 0.25 cup Granulated Sugar
• 0.25 tsp Salt
• 1 tbsp Unsalted Butter, melted, plus extra for frying
• Powdered Sugar, for dusting
• 3 piece Fresh Mint Leaves, a few, for garnishing

Method

1. 1

   In a large bowl, whisk together 2 eggs, 1 cup of all purpose flour, 2 cups of whole milk, 1/4 cup of granulated sugar, 1/4 teaspoon of salt, and 1 tablespoon of melted unsalted butter to make a smooth batter. Let it rest for 20-30 minutes.

2. 2

   Heat a non-stick pan over medium heat. Brush it lightly with melted butter.

3. 3

   Pour a small amount of batter into the pan. Tilt and rotate it to spread the batter evenly. Cook until the under surface of crêpe is golden brown, then flip and cook the other side.

4. 4

   Spread a layer of 1/2 cup of mascarpone cheese over the cooked crêpe and arrange 1 cup of thinly sliced fresh strawberries on one half. Fold the crêpe in half, then in quarters.

5. 5

   Serve crêpes with a dusting of powdered sugar, remaining strawberries, and a dollop of mascarpone on top. Garnish with a few fresh mint leaves.