Ingredients
for the Crêpes
1 cup all-purpose flour
2 eggs
1 cup milk (non-fat ok)
1/4 teaspoon salt
2 tablespoons butter, melted
for the filling
1 cup mascapone*
1 egg, beaten
1/3 cup powdered sugar
1/3 cup flour
Finely grated zest of 1 lemon
2 teaspoons lemon juice
for the blueberry compote
2 cups blueberries (frozen ok)
1 tablespoon corn starch mixed with 2 tablespoons water
1 teaspoon lemon juice
Directions
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter into the plan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack crêpes on a baking sheet or plate with a dusting of sugar in between to keep them from sticking to each other.
Heat oven to 350°. Prepare a 9×13-inch baking dish with cooking spray.
To make the filling, in a bowl, gently combine the mascapone with the beaten egg, powdered sugar, lemon zest and juice. Spoon about 2 tablespoons of the cheese mixture on a crêpe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 25 minutes.
To make the compote, combine blueberries and corn starch slurry in a small sauce pan over medium heat. Let come to at least a simmer to thicken. Let simmer for 3-5 minutes. Take off heat and add in lemon juice.
Remove crêpes from oven and arrange 2-3 per place. Sauce blueberry compote onto the crêpes and dust with powdered sugar. Serve warm.
* This will also work with ricotta.
