Orange-Scented Crepes

For the filling:
In a medium sized bowl toss to combine sugar, strawberries, orange zest and orange juice and then set aside.

For the crepes:
In a small sauce pot on low heat, brown butter. Be sure to keep an eye on it so it doesn’t burn—it should smell nutty and delicious when done. In a bowl using a whisk, mix together flour, brown sugar, salt, orange zest, milk, eggs, and brown butter.

In a medium size frying pan over medium to high heat, coat pan in a little butter. Spoon about 3 to 4 ounces of the batter into the pan and swirl it about so it is nice and thin. (If you are using a non-stick pan, you may not need the butter.) Let crepe cook for about 2 minutes, checking the bottom to see if it is nice and brown before flipping over. Then cook for another 2 to 3 minutes on the other side. Remove the cooked crepe to a plate. Repeat until you have used all the batter.

Assemble the crepes. Simply spread some mascarpone cheese on each crepe, then spoon over the strawberries. Fold crepe over and drizzle with a little honey. Enjoy!