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1
Preheat the oven to 325 degrees F. Lightly grease a large glass baking dish.
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2
In a medium bowl, beat together the mascarpone, cream cheese, sugar, egg yolks, zest, juice, Grand Marnier, and salt until smooth.
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3
Place the crepes flat on a work surface.
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4
One at a time, spoon 2 tablespoons of the filling down the center, and top with a few fresh blueberries.
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5
Roll the sides of the crepe up and over the filling and place in the baking dish, seam side down.
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6
Bake until the filling is warmed through and slightly puffed, 10 minutes.
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7
Spoon the sauce over the crepes and return to the oven and hot, 2 to 4 minutes.
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8
Remove and arrange 3 crepes on each of 4 dessert plates.
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9
Dust with confectioners' sugar and serve immediately.
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10
1 1/2 cups sugar
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11
1 1/2 cups water
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12
1/2 cup fresh-squeezed orange juice
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13
2 tablespoons cornstarch
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14
2 tablespoons Grand Marnier liqueur
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15
1 1/2 teaspoons finely grated orange zest
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16
1 3/4 cups blueberries, picked over and rinsed
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1 1/2 tablespoons unsalted butter
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18
In a small saucepan combine the sugar, water, orange juice, cornstarch, Grand Marnier, and orange zest, and stir well.
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19
Cook over medium-high heat, stirring occasionally, until thickened, about 5 minutes.
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20
Stir in 1 1/2 cups of the blueberries and simmer the mixture, stirring occasionally, until the berries burst and the sauce thickens, about 5 minutes.
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21
Add the butter and remaining 1/4 cup of blueberries and stir until the butter is melted and the berries are warmed through, 1 minute.
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22
Remove from heat and cover to keep warm until ready to use.
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23
3/4 cup all-purpose flour
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24
3 large eggs, beaten
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25
3/4 cup plus 3 tablespoons whole milk
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26
1 tablespoon sugar
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Pinch salt
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28
6 teaspoons melted unsalted butter
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29
Whisk together the flour, eggs, milk, sugar, salt, and 4 1/2 teaspoons of the butter to form a smooth, thin batter.
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30
Refrigerate for at least 1 hour before proceeding.
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31
Heat a heavy 6-inch skillet or crepe pan over medium-high heat.
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32
When hot, brush with a light coating of the remaining butter.
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33
Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
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34
Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.
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35
Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
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36
Transfer to a plate and cover loosely to keep warm.
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37
Repeat with remaining batter.
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38
Assemble as directed in Blueberry-Mascarpone Crepes recipe, and serve.
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39
(Or, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap.
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40
Refrigerate until ready to use, up to 3 days.)
