INGREDIENTS

10 Mission® 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
Egg Batter to dip  (see Related Recipe) 
4 oz. Cherry Juice  
12 oz. Rainer or Bing Cherries , pitted and sliced in half 
8 oz. Mascarpone Cheese  
4 oz.  Whipping Cream  
2 tsp.  Confectioners Sugar  
1/4 tsp.  Vanilla Extract or Cherry Brandy 
10 oz. Apricot, Nectarine and White Peach Chutney  (see Related Recipe) 

DIRECTIONS

1.) Place cherry juice in saucepan over medium-high heat. Bring to a simmer and reduce down to 2 ounces.

2.) Add in cherries and reduce heat to low. Let cherry juice reduce another ½ ounce. Remove from heat and cool.

3.) In a chilled mixing bowl with whisk attachment, whisk mascarpone cream, whipping cream, confectioner’s sugar and ¼ teaspoon of vanilla extract on low speed until combined. Increase speed to medium and whisk until cream reaches medium peaks. Lift whisk attachment and fold in glazed cherries.

4.) Chill mascarpone cream at least 2-4 hours before use.

5.) Dip Mission® Grill-Ready Par-Baked Tortillas in egg batter and place on flattop or griddle pan to cook both sides to a light golden brown (tortillas should look crepe like).

6.) Remove tortillas from heat and place on work surface.

7.) Scoop 1½-2 ounces of cherry mascarpone cream in the center of each crepe and bring bottom of tortilla 1½” towards center of filling. Continue folding sides towards center in 1” intervals to close into a bundle shape. Place 2 crepe blintzes on plate seam side up or down.

8.) Ladle with 2 ounces of Apricot, Nectarine and White Peach Chutney.

9.) Garnish with a sprig of mint or confectioner's sugar if desired.

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