8 oz. Mascarpone cheese, room temperature1/2 cup Stonewall Kitchen Bellini Jam
1 pint raspberries
maple butter sauce
1/2 cup maple syrup
4 Tbsp. butter
1/2 tsp. ground cinnamon
Combine all crepe ingredients, whisk until uniform. Chill batter
15 minutes. Heat skillet over medium-high heat. Grease skillet and pour in ¼ cup batter, swirling pan to form an 8-inch circle. Cook approximately 1 minute per side until golden brown. Stack layered with wax paper.
Beat together cream cheese, egg, lemon zest, pure vanilla extract, Mascarpone cheese and Bellini Jam. Fold in raspberries and chill
Preheat oven to 350˚F. Grease a 9" X 13" baking dish.
Spread 3 tablespoons of filling into the center of each crepe.
Fold over both sides of the crepe. Then roll up from the bottom.
Place seam side down in prepared dish. Repeat with the remaining crepes; bake until the center of the filling is 160˚F, approximately 15-20 minutes.
When ready to serve, warm the maple syrup, butter and cinnamon over low heat.
Serve crepes with syrup and garnish with fresh raspberries.