1 container (8 ounces) mascarpone cheese, softened

3/4 cup powdered sugar

2 tablespoons almond-flavored liqueur (Amaretto) or hazelnut-flavored liqueur (Frangelico)

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 cups fresh blueberries

1 package (5 ounces) prepared crepes (available in Dierbergs Produce Department)

Powdered sugar

Additional blueberries and fresh mint for garnish

In medium mixer bowl, beat mascarpone cheese, the 3/4 cup powdered sugar, liqueur, and vanilla at medium speed until combined. Gradually add whipping cream; beat until soft peaks form. If desired, cover and refrigerate. Just before serving, gently fold in blueberries. Spoon about 1/3 cup of the filling into center of each crepe; roll up and place on serving plates. Dust with powdered sugar; garnish with blueberries and mint.

Makes 10 servings