Crepes With Macerated Berries and Whipped Mascarpone 5 Steps
To prepare the macerated berries, in a mixing bowl combine the mixed berries with the sugar, lemon juice and lemon zest, mix well cover and refrigerate for a minimum of 1 hour.
To prepare the whipped mascarpone, using a an electric hand mixer or stand mixer, whip the heavy cream, mascarpone, sugar as well as vanilla extract together until stiff peaks form and refrigerate until ready to use.
To prepare the crepe batter, in a mixing bowl, combine the all-purpose flour with sugar and salt, whisk to combine. Whisk in the eggs, then add in 1/2 of the whole milk and whisk until smooth. Whisk in the remainder of the milk as well as the melted butter.
Heat a 9-10 inch non-stick pan on medium heat. Brush lightly with melted butter and ladle in approximately 50-60 mL of batter, tilting the pan to evenly spread the batter in a thin layer on the bottom of the pan. Allow to cook for about 1 minute. The crepe is ready to flip once the edges begin to turn light brown and the crepe is easy to lift. Flip the crepe and continue to cook for another 10 seconds. Transfer cooked crepes onto a plate and cover with foil to keep warm. Continue to cook until all of the crepe batter is finished.
To assemble the crepes, place a couple of tablespoons of the macerated berries onto the flat crepe and fold or roll as desired. Place onto a plate, top with a few spoonfuls of the whipped mascarpone as well as more macerated berries