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MINT CREPES WITH STRAWBERRY PRESERVES AND MARSCAPONE CHEESE

Crepes:
1 cup All Purpose Flour
1 cup & 2 tbsp. Water
4 large Eggs
2 tbsp. Melted Butter
Pinch of Salt
1/3 cup chopped Fresh Mint

Method

1. In a food processor blender, blend the flour, water, butter, and salt for about 5-10 seconds. Scrape the sides of the container down and blend for another 20 seconds.
2. Transfer batter to a bowl and let rest for 1 hour. Stir in the herbs.
3. Heat a 6-7 inch skillet over medium heat, sprayed with non-stick spray. Pour batter into the pan to coat (very thin) bottom of pan. Heat crepe for 1-2 minutes or until loose from the pan. Flip over and cook for another 30 seconds.

Filling:
¼ cup Cream Cheese
¼ cup Marscapone Cheese
1 ½ tbsp. Sugar
¼ tsp. Vanilla Extract
½ tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
9 tbsp. Strawberry preserves

Method

1. In a mixing bowl combine all the ingredients together until well blended.
2. With each crepe place 3 tbsp. of the mixture in the center and fold over once and then again (like an envelope).
3. Place on a baking dish with non-stick spray and bake all crepes in a preheated 325° for approximately 20 minutes or until heated through.

Serve with whip cream or ice cream. Garnish with mint sprigs