Strawberries & Cream-Filled Lemon Crepes

Directions

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1: Wash hands with soap and water.
2: Rinse all fresh produce under cold water and pat dry prior to prepping.
3: In blender, purée egg, milk, seltzer, flour, 1 tablespoon sugar, butter and salt on high until smooth; let stand 15 minutes. Wash hands after handling raw batter. Makes about 2 cups.
4: In small bowl, stir strawberries, remaining 2 tablespoons sugar and zest; let stand 15 minutes. Makes about 2 cups.
5: In second small bowl, stir mascarpone and jam. Makes about 1 1/3 cups.
6: Heat 8-inch crepe pan or skillet over medium heat; lightly spray with cooking spray. When pan is hot, ladle 1/4 cup batter into center of pan and quickly tilt pan to evenly coat bottom with batter (batter should set immediately); cook 1 minute or until bottom of crepe is lightly browned and top looks dry. Carefully lift 1 edge of crepe with rubber spatula; grab crepe with fingers and flip. Cook 1 minute or until bottom is lightly browned. Remove crepe from pan and place on plate; keep warm. Repeat with cooking spray and remaining batter, stacking crepes off-center on plate. Makes 8 crepes.
7: Spread mascarpone mixture over half of each crepe; top each with 2 tablespoons strawberry mixture. Fold crepes in half over filling, then fold in half again. Serve crepes topped with remaining strawberry mixture sprinkled with almonds.