Classic Dessert Crêpes

Instructions

1. In a medium bowl, whisk together the flour, sugar, salt, and the scraped seeds of the vanilla bean.
2. In a separate large bowl, beat eggs with milk, melted butter, and vanilla extract until thoroughly combined.
3. Gradually add dry ingredients to wet ingredients, whisking until smooth and lump-free.
4. Cover and refrigerate the batter for at least 1 hour to rest and hydrate.
5. Meanwhile, make the berry compote: in a small saucepan, combine mixed berries, sugar, and lemon juice over medium heat.
6. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and cool.
7. Prepare the vanilla mascarpone filling by whisking mascarpone with powdered sugar and vanilla extract until smooth and creamy. Refrigerate until ready to use.
8. Heat an 8-inch nonstick skillet or crêpe pan over medium heat and lightly brush with melted butter.
9. Pour about 1/4 cup (60 ml) of the batter into the pan, swirling quickly to cover the surface in a thin, even layer.
10. Cook until the edges lift and the underside is golden, about 1 to 1 1/2 minutes. Flip gently and cook the other side for 30 seconds. Transfer to a plate and keep warm.
11. Repeat with remaining batter, adding butter to the pan as needed.
12. To assemble, spread about 2 tbsp of the vanilla mascarpone on each crêpe, then spoon a generous layer of berry compote over the filling.
13. Fold the crêpes into quarters or roll up and serve immediately, with extra compote if desired.