Recipe: Blueberry Mascarpone Crepes

For the Crepes

For the filling and sauces

For the crepes

Combine the flour, sugar and salt in a bowl and mix to combine.
Combine the milk, egg and vanilla and mix well. Make a well in the centre of the dry mixture.
Gradually add the egg and milk mixture and mix until combined. Add two tablespoons of the mixture to a 10 inch non stick fry pan and cook until bubbles form on the top. Flip the crepe and brown on the other side.
Repeat for the remaining mixture.
Note crepes can be made up to six hours in advance and kept covered in the refrigerator. Allow to return to room temperature before filling.

For the filling

In a small saucepan heat the blueberries gently until they release their juices, about 5 minutes. Place the cooked berries in a strainer over a bowl and allow to drain thoroughly. Do not discard liquid.
Combine the berries with the cheese, 1 tablespoon of sugar, 1 teaspoon of sugar, ½ teaspoon of vanilla and two mint leaves and mix gently until well combined. Filling can be kept covered in the refrigerator for up to six hours. Allow to return to room temperature before serving.

For the sauce

Add the liquid from the berries (you should have about ½ cup) to a saucepan along with 2 tablespoons of sugar and 1 teaspoon of lemon juice. Simmer over gentle heat until the liquid reduces and covers the back of a spoon, about five minutes.

To complete the dish

Place one of the crepes nicest side down on a board. Add just until ¼ cup of the filling to the centre on the crepe. Fold up edges of the crepes to enclose filling.
Combine the fresh raspberries with 1 tablespoon of the sauce and the remaining mint.
Place 2 tablespoons of the sauce on a plate and top with the filled crepe. Place a teaspoon of the fresh raspberries on top of the crepe.
Serve immediately.

Serves 6

Per Serve