Ingredients

For the crepes:
3 eggs
1 ½ tsp sugar
1/8 tsp salt
1 ½ cups milk
4 Tbsp. melted butter, divided
1 ½ cups all purpose flour

For the filling:
12 ounces mascarpone at room temperature
3 Tbsp. brown sugar
2 tsp. vanilla extract (or 1 tsp vanilla bean paste)

For the topping:
4 cups mixed berries (or other fresh fruit that's in season) Slice strawberries and or larger fruitif using, but leave smaller berries whole.
2 Tbsp superfine sugar
1 Tbsp fresh lemon juice
4 Tbsp (2 oz.) orange liqueur, such as Grand Marnier or Quantreau, optional
Mint leaves for garnish

Directions

For the crepes:
In a blender or food processor, combine ingredients, reserving 2 Tbsp of the butter, and beat until smooth.  Let batter stand for at least one hour before making crepes.

Heat a non stick pan on medium low to medium heat.  Drops of water sprinkled in pan
should sizzle when pan is ready. Using a pastry brush, lightly brush a little of the remaining butter onto pan before making each crepe.

Ladle about two ounces of the batter onto the hot pan.  Tilt & turn pan to spread the batter into a large circle and cook until batter is set and lightly browned on the bottom.  Flip the crepe and cook for 30 seconds.  Repeat with the rest of the batter.  Stack crepes on plate until needed.

For the filling:
In a mixing bowl whisk the three ingredients until well combined and fluffy.  Don't over beat or mixture may thin out.  Place in refrigerator until well chilled, at least 1 hour. 

For the topping:
Place berries, sugar & lemon juice in a bowl and gently mix.  Mixture should rest for 20 minutes or so. You may prepare the fruit an hour or so ahead adding the lemon juice and orange liqueur at the last minute.

To serve:
Lay out two or three of the crepes at a time on a clean work surface.  Spoon about two Tbsp of the mascarpone mixture in a line down the center of each crepe.  Roll up the crepes and arrange them on a platter.   Spoon berry mixture onto crepes, dust with powdered sugar, garnish with mint leaves and serve.

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