INGREDIENTS:Filling:
5 lbs. mascarpone cheese
4 oz. granulated sugar
1 tsp. vanilla
4 oz. almond-flavored liqueur

Crepe:
12 oz. cake flour
12 oz. all-purpose flour
6 oz. granulated sugar
12 eggs
12 egg yolks
12 oz. butter, melted
6 cups milk, warm
as needed, clarified butter

Mango Sauce:
3 ½ lbs. ripe mangos, peeled, chopped
¼ cup orange juice
¼ cup lime juice

Chocolate Cream Cheese Sauce:
21 oz. cream cheese, softened
8 oz. milk chocolate, melted, cooled
3 Tbsp. coffee-flavored liqueur
1 ½ cups half-and-halfDIRECTIONS:For filling:
In 20-quart mixing bowl with paddle attachment on low speed, mix cheese until lightly softened. Gradually add next three ingredients until incorporated. Remove from bowl; chill until per-order preparation.

For crepes:
In a large mixing bowl, sift the flours together and combine with sugar and salt. In a separate bowl, lightly beat the eggs with egg yolks just to mix. Gradually stir in dry ingredients, add melted butter and warm milk. Mix until smooth. Let batter rest for one hour.

Heat two 6-inch crepe pans and brush with clarified butter. Cover bottom of pans with thin film of batter, pouring excess back into mixing bowl. Using rubber spatula, turn crepe over when it is brown, and cook for just a few seconds more. Remove crepes from pan and place on plate. Stack on top of each other to prevent drying. Continue process until all batter is used; making approximately 80 crepes.

For mango sauce:
Place mango and juices in food processor and blend until puréed. Strain and reserve for per-order service.

For chocolate cream cheese sauce:
Gradually combine cheese with chocolate until smooth. Stir in liqueur and enough cream to make the sauce flow when poured. Refrigerate for per-order service.

To assemble a blintz:
Place 2 oz. of mascarpone filling on bottom half of center of crepe. Fold sides in and carefully roll (similar to a burrito). Gently place a toothpick at the open end. Hold for per-order service.

Per order:
Deep-fry two blintzes at 350° until golden brown. Serve with sauces and garnish as desired.SERVINGS:20 servingsFrom:Kirk Brooks, executive sous chef, Doubletree Hotel, TucsonPHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT, INC.