Sunday's Sinfully sweet strawberry mascarpone crepes

So today I broke out the big PANS
* my friend name these crepes  Sinfully*
Only kidding but it is serious when your making crepes. I decided to try making them after years of saying I will one day. I have a recipe for breakfast ones and one for seafood ones. Today I made my family the breakfast ones. You have to get up very early to make these and I was up very early, before everyone else- we had no electric last night so I went to bed very early. NO tv, NO reading, NO blogging what is a girl to do...seriously I was tired anyway. The batter has to be refrigerated for 1 hour and the  filling and topping 30.
Ingredients:
BATTER:
3 eggs
3/4 cup plus 2 tablespoons milk
3/4 cup all-purpose flour
5 teaspoons, butter, melted
1 tablespoon sugar

1 teaspoon vanilla extract
1/4 teaspoon salt
FILLING:
1 cup (8oz) Mascarpone cheese
2 tablespoons confectioner's sugar
3 to 4 teaspoons of minced fresh basil ( I omitted this as I have no fresh basil)
1 teaspoon lemon juice
1-1/2 cups sliced fresh strawberries ( no frozen)
STRAWBERRY TOPPINGS:
2 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons orange juice
1 teaspoon strawberry extract ( if you don't have vanilla is fine)
dash of salt
1. In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.
2.Meanwhile, for filling, in a small bowl, combine the cheese,confectioners sugar, basil and lemon juice. Gently fold in the strawberries Cover and refrigerate for 30 minutes.
3. For the topping, in a small bowl, combine strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.
4. Melt 1 teaspoon butter in an 8 inch nonstick skillet over medium heat; pour about 1/4 cup batter into the center of the skillet ( the 1st one is always hard) Lift and tilt pan to coat bottom evenly, if you want a skinny crepe do less batter a bit thicker add more batter, but not too much. Cook until top appears dry, turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels between them.
5. fill crepes with filling roll up and serve with strawberry topping.
It made about 9 or 10 crepes. Sometimes less.

 My son is using his fork and knife he is so excited about eating his 2nd crepe. He ate 2 or 3. I ate way to many, but it was like eating out in a restaurant, I still can't believe I made it. It's all in the wrist ladies.....

 and the pan. Make them for the strawberry lover
in your life, seriously...