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Mascarpone-coffee Crepes with Balsamic StrawberriesFrom Italian Cooking and Living, August/September 2004
2 pints strawberries, washed, hulled and quartered
1/4 cup balsamic vinegar
4 tablespoons sugar, divided
8 ounces mascarpone
1 tablespoon brewed espresso
12 basic sweet crêpes
mint leaves for garnish
In a bowl, toss the strawberries with the balsamic vinegar and 3 tablespoons of sugar. Cover and refrigerate for 30 minutes. In a separate bowl, combine the mascarpone, espresso and the remaining sugar, and mix well. Spread each crêpe with some of the mascarpone mixture, and fold in half twice.
To serve, arrange the stuffed crêpes in pairs on 6 individual plates, and distribute the marinated strawberries on top. Drizzle with the balsamic marinade, and garnish with mint leaves. Serves 6
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