Mascarpone Orange Vanilla Crepes

To make crepes:
1. In blender, combine flour, Waterloo Orange Vanilla Sparkling Water, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.
2. Heat medium (10-inch) frypan over medium-low heat. Melt 1 tsp butter in pan.
3. Pour about 1/4 cup batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, or until edges of crepe are light brown.
4. Loosen edges gently with thin spatula and carefully turn crepe over. Continue cooking 1 minute, or until bottom begins to brown in spots.
5. Transfer crepe to a plate. Repeat with remaining batter, adding butter to pan as needed, and forming about 10 crepes in total.

Meanwhile, to make whipped mascarpone and caramel sauce:
6. In medium bowl, using whisk, lightly whip mascarpone, cream, and zest until soft peaks form. Set aside.
7. In medium saucepan over low heat, stir sugar and 1/4 cup water until sugar has dissolved. Increase heat to medium-high and boil without stirring for about 8 minutes, brushing down sides of pan with wet pastry brush to dissolve any crystals, until caramel is golden brown. Remove pan from heat and slowly whisk in cream and pinch of salt; caramel will bubble vigorously.

To assemble and serve crepes:
8. Lay one crepe flat on work surface and spread some whipped mascarpone over crepe in thin layer. Repeat to assemble remaining crepes. Divide crepes among plates. Spoon caramel over crepes and serve.

Serves: 4 (makes about 10 crepes)
Prep Time: 35 minutes
Cook Time: 25 minutes
Make-Ahead: Crepe batter can be made up to 1 day ahead, covered and refrigerated.