Batter for Crepes
3 eggs
¾ cup + 2 Tablespoons milk
¾ cup all purpose flour
4 teaspoons butter, melted
1 Tablespoon sugar
1 teaspoon vanilla
¼ teaspoon salt
In a blender, combine batter ingredients; cover and process
Until smooth. Let stand for 30 minutes. Pour small amount
of batter into a non-stick skillet to make a circle. Cook until
lightly brown; turn and brown other side. Repeat placing
crepes on a wire rack until cool. Stack with waxed paper
between. May be made the previous day and refrigerated
or earlier to freeze.

Strawberry Filling
1 cup (8 oz.) Mascarpone cheese
2 Tablespoons powdered sugar
4 teaspoons minced fresh basil
1 teaspoon lemon juice
1 ½ cups sliced fresh strawberries
Combine all ingredients except strawberries until smooth.
Gently fold in berries. Cover and refrigerate for 30 minutes
or several hours.

Strawberry Topping
2 cups sliced fresh strawberries
½ cup sugar
2 Tablespoons orange juice
1 teaspoon strawberry or vanilla flavoring
Mix together. Let stand for 30 minutes

Spoon filling over crepes. Serve with topping.
Makes 8 crepes.