Strawberry Cheesecake Crepes

By Vesela Asenova

Knife used in this recipe:

Premier 7'' Vegetable Cleaver

Premier 4'' Paring Knife

Shun Herb Shears

Ingredients:

Crepes

• 1 egg
• 1/2 cup milk
• 1/2 cup flour
• 1 tablespoon butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon vanilla bean paste
• Powder sugar, for sprinkling
• Mint leaves, for garnish

Whipped Mascarpone

• 4 ounces mascarpone
• 1/2 cup heavy whipping cream
• 3 tablespoons powder sugar
• 1/2 teaspoon vanilla bean paste

Strawberry Jam

• 12 ounces strawberries
• 1/3 cup sugar
• 1/2 lemon, juiced
• 1 tablespoon water

Instructions:

1. To make the jam- wash and halve strawberries, add them to a pan along with sugar, lemon juice and water and cook over medium heat and to desired thickness; let it cool.
2. Whip heavy whipping cream with powder sugar and vanilla until stiff peaks and gently fold it into your mascarpone; keep refrigerated.
3. For the crepes- to a blender add one egg, milk, flour, melted butter, vanilla and give it a blitz.
4. Preheat your pan over medium high heat, butter the pan and pour 1/4 of the mixture; swirl it around and cook until golden on both sides; butter crepes.
5. To assemble- pipe some mascarpone cream mixture, add strawberry jam and fold; drizzle the remaining jam on top; sprinkle powder, decorate with mint leaves and devour!