Lemon Crepes

In a medium bowl combine berries and 2 to 3 teaspoons honey; toss gently to combine. Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel; whisk until smooth.

Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

In a small bowl combine mascarpone cheese and 2 tablespoons honey. Spread unbrown side of each crepe with 1 tablespoon of the cheese mixture; fold crepe into quarters. Serve crepes with berry mixture. If desired, garnish with additional lemon peel.