Ricotta mascarpone crepes with “strawbarb” compote

Preparation

Baking Directions:

Make the batter: Combine the milk, eggs, flour, and salt in a blender or food processor.

Blend on medium speed for 15 seconds, until the batter is smooth.

Scrape down the sides of the blender and pour in the melted butter.

Pulse or blend until incorporated.

Cover and refrigerate the batter for 1 hour.

Make the filling: In a small bowl combine the ricotta cheese, mascarpone, zest, confectioners' sugar and vanilla and blend until smooth.

Chill until ready to use.

Make the sauce: Make a slurry of cornstarch and lemon juice.

Combine the water, sugar, Grand Marnier, lemon juice slurry, and zest in a small pot over medium heat.

Bring to a boil and reduce to a simmer and stir until sugar is melted.

Add rhubarb and cook until rhubarb is softened, about 2-4 minutes.

Add strawberries and continue to cook for another 1 -2 minutes.

Do not overcook.

In a small saucepan over medium heat, reduce balsamic until syrup consistency.

Set aside.

  Preheat oven to 375 degrees.

While balsamic is reducing, make the crepes: Put an 8-inch nonstick skillet over medium heat and brush with a little melted butter.

Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess.

Cook until the crepe batter sets, about 2 minutes.

Use a heatproof rubber spatula to loosen the crepe and flip it.

Cook it on the other side for about 1 minute.

Angling pan to the side, ease crepe out onto a sheet tray covered with parchment paper.

Continue with remaining batter.

Cover the stack with a towel to keep them from drying out.

Put a few tablespoons of filling across the center of the crepe parallel to you.

Fold in the left and right sides.

Then, using the end closest to you, start folding up like a burrito.

Set seam side down on a buttered sheet tray or ovenproof dish and continue folding crepes.

Heat for 5-7 minutes in a 375-degree oven.

Top with “strawbarb” compote and mint leaves.

Enjoy!