Mascarpone and Strawberry Crepes

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.)

The associations with famous restaurants have given the crepe – especially flaming ones a mysterious, almost forbidding air.  Yet, in reality, there is nothing special or complicated about concocting them. Even a 13-year-old can make an excellent crepe.

Take the Suzette – making the crepe, the sauce and flaming it is far less complicated than preparing a lemon meringue pie. 

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

 

Mascarpone Crepes

Basic Dessert Crepe Batter

4 eggs
1 cup flour
1 cup milk
2 tbls sugar
1/4 cup water
1 tablespoon melted butter

Filling Ingredients

6 large strawberries sliced
1/2 cup mascarpone cheese

Sauce

Candied Orange peel
Galliano liqueur
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.

Refrigerate batter for 1 hour.  Cook on upside-down crepe griddle or in a traditional  6 – 10 inch pan.  Makes about  20 – 25 crepes.

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.

To serve:
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.)

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