cooking for your boyfriend

Sunday, July 17, 2011

Strawberries and Cream Crepes

Makes 4 crepes

For the crepes:

  • 4 large eggs
  • 1/3 cup water
  • pinch of salt
  • 1 cup all purpose flour, sifted
  • 2 tablespoons melted butter
For the strawberry sauce:
  • 1 cup sugar
  • 1/3 cup water
  • 2 tablespoons unsalted butter (softened)
  • 1 cup strawberry preserves
  • juice of a lemon
  • juice of an orange
For the whipped cream:
  • 1 cup cold heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

1.  Make the crepes: In a large bowl whisk together eggs, water, and salt.  Add flour and whisk until completely smooth.  Heat a 9 inch NONSTICK skillet to medium-high heat.  Lightly brush skillet with melted butter.  Pour in a ladle full of batter, starting around the edges.  Twist and turn skillet off the heat in a topsy turvy way until the bottom of the skillet is coated with the batter (Add more batter if there are any holes).  Cook about 3 minutes per side, until golden brown.  Pile completed crepes on a plate, set aside.  

2.  Prepare the sauce:  Pour sugar into a 9 inch heavy bottomed skillet.  Add water and swirl around until  sugar is evenly coated with water.  Bring skillet to medium-high heat.  Allow mixture to bubble for about 10 minutes until edges start to darken.  Do not stir sugar mixture!  Once you see the edges start to darken, lower to heat to low, and stir in butter and preserves.  Raise to a boil, add juices, and lower to a simmer.  Toss crepes in sauce.  Set aside.

3.  Make whipped cream:  In a standing mixture with whisk attachment, whisk cream at low speed for 1 minute.  Raise to medium speed for 1 minute, then raise to highest speed for about 5 minutes.  During the 5 minutes, add sugar and vanilla.  Whisk until stiff peaks form.

4.  Serve your boyfriend:  Pile up two crepes, drizzle on more sauce, and add a dollop of whipped cream.  

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