Strawberry Cream Crepes

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• I don't know what took me so long to make these. They are my new favorite dessert ever. I topped them with hot fudge sauce. You can add ice cream and whipped cream too. LOVE THESE!
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• BATTER:
• • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • dash of cinnamon
  • 1 tsp. vanilla
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• FILLING:
• 16 oz. Mascarpone cheese
• 4 tablespoons confectioners' sugar
• 2 teaspoon lemon juice
• 3 cups sliced fresh strawberries
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  STRAWBERRY TOPPING:
• 2 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons orange juice
• 1 teaspoon strawberry or vanilla extract
• Dash salt
• 4 teaspoons butter, divided

Directions:

In a blender, combine the batter ingredients. Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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 in between.