Sweet And Tangy Berry Filled Crepes

1. 1

   Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.

2. 2

   Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.

3. 3

   Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.

4. 4

   Put each crepe on a plate.

5. 5

   Generously spread a layer of the mascarpone mixture over the base of each crepe.

6. 6

   Roll each crepe up into an open ended cigar type shape.

7. 7

   Drizzle the blueberries and their juice over each rolled up crepe.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.