Crêpes with Mascarpone Cream and Lavender Berries

(courtesy of Roberta Davies, chef/co-owner, Bleu Café in Carson City. Serves 4 to 6)

Crêpes

6 whole eggs

1½ cups whole milk

1 cup all-purpose flour (gluten-free flour may be substituted)

Pinch of salt

Place all ingredients in blender and blend until smooth. Let rest for 1 hour, or overnight. Skim any foam from surface of batter. Heat 6-inch nonstick pan over medium-high heat; coat with butter. When butter foams, pour ¼ cup batter into pan and swirl to coat pan with thin layer. Let cook untouched until lightly brown, then flip and cook 1 minute more. Stack cooked crêpes on plate and cover tightly with plastic wrap until ready to use. Crêpes may be prepared the day before, wrapped tightly, and kept in refrigerator. Bring to room temperature before handling.

Mascarpone cream

8 ounces mascarpone cheese

8 ounces quality cream cheese

1 cup heavy cream

1 teaspoon pure vanilla extract

¼ cup sugar

Place all ingredients in mixer bowl and whip until stiff peaks form. Cover and refrigerate until ready to use. Mascarpone cream may be made up to 2 days in advance.

Lavender berry compote

6 ounces each blueberries and strawberries

12 ounces raspberries, separated

½ cup lavender syrup (Monin)

1 teaspoon orange zest (using a Microplane)

Place 6 ounces raspberries and all remaining ingredients in bowl and let stand in refrigerator for 1 to 2 hours. Strain fruit and reserve liquid.

Place 6 ounces of raspberries and reserved berry liquid in blender and blend until smooth; strain to remove seeds, if desired. Stir blended liquid into berries.

To assemble dish

Place 2 to 3 tablespoons of Mascarpone cream into each crêpe. Fold two sides in toward each other, turn crêpe, and roll up. Arrange crêpes on plates, and top with berry compote and fresh mint leaves. Serve at room temperature.

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