Strawberries and Cream Crepes With Orange Liqueur

I have a thing for Macerated Strawberries of any kind. Orange liqueur with strawberries makes them so syrupy and extra special… and combining them with cream for this was a definite arrow in to Cupid’s heart.

These Crepes are not the super thin ones that leave you reaching for more food after 5 seconds. These crepes had a filling kick.

But that creamy macerated strawberry filling — made with a splash of Cointreau for an added touch of romance made these Crepes that.much.extra.special. I love the hint of Vanilla in these Crepes. Of course, you have to add the liqueur to soak into the strawberries, because it really just takes them to a whole other place of Romeo and Juliet with a happy ending. (Just kidding. You can skip the Cointreau if you’re not a fan….but if you are — pour it in people. Just pour it in).

Macerated Strawberries and Cream Crepes
Fluffy Vanilla Crepes enveloping juicy, sweet strawberries soaked with a hint of Cointreau, mixed into a thick and creamy filling for an added hint of romance.

Macerated Strawberries and Cream:
  • 2 cups strawberries , washed and divided
  • 2 tablespoons natural sweetener or sugar of choice
  • 1 - 2 tablespoons Cointreau (adjust to your tastes)
  • 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
  • 2 tablespoons (extra) sugar or sweetener of choice
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 tablespoons oil/ (or reduced fat butter, melted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 1/4 cup skim/low fat or almond milk
  • 1 cup plain; light spelt or all-purpose flour

For strawberries.
  • Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
For Crepes:
  • Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
  • Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
  • Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
  • Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
For Strawberries And Cream:
  • Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

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