The magnificent crepe really gained its notoriety from the “goodies” within its folds. Dessert crepes have been served in famous restaurants around the world and relished by gourmets for many years. (I learned the crepe secrets from my mom… and we filled crepes with everything from fruit and berries for desert, to jam for breakfast and left overs for lunch or dinner.)
Dessert-crepe batters are recommended for preparing dessert crepes. But, if your refrigerator or freezer contains crepes made from all-purpose batter, don’t hesitate to use them in preparing dessert crepes. The lack of sweetness in the crepe batter will be hard to detect because the sauce or filling flavor permeates the final dish.
Mascarpone and Strawberry Crepes
Wines: French Sauterne or
Errazuriz Late Harvest Sauvignon Blanc
Basic Dessert Crepe Batter
1 cup flour
1 cup milk
2 tbls sugar
1/4 cup water
1 tablespoon melted butter
6 large strawberries sliced
1/2 cup mascarpone cheese
Candied Orange peel
1/2 cup sugar
Mixer or whisk method: In medium mixing bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating with until electric mixer or whisk until smooth. Beat in melted butter.
While batter is resting clean and slice strawberries into a flat bowl… or pie plate drizzle lightly with Galliano liqueur.
Sauce: In small pan combine 1/2 cup sugar and 1/4 cup liqueur heat until sugar liquefies over low flame stirring constantly. Add candied orange peel and set aside. Syrup can be re-heated in microwave prior to serving.
Spread 1 tablespoon mascarpone (room temperature) on crepe. Lay strawberry slices in row on center then roll up. Drizzle sauce on plate. Kink crepe in center and shape into a “V” add almond Florentine garnish and sprig of mint. (If making your own almond Florentine – make a day ahead.)