Those of you that have been following dmariedining.com know that I do not consider myself a real baker. However, I have been stretching my wings over time and now I am more comfortable making baked desserts. Looking at the title of the recipe you might say I have really stepped up my game by creating a crepe recipe. That is only partially true so don’t get too excited. Remember, I try to make quick and easy recipes as much as possible. Crepes I think will take a little bit of work for me to learn how to perfect. For this particular recipe I took the easy way out and purchased prepared crepes. They are still delicious but a lot less work and energy.
The most wonderful thing about crepes is that they can be either a simple dessert or a light breakfast. Plus, you can fill crepes with fruits, whipped cream or nothing at all. The first time I experienced crepes it was for breakfast. Long ago, my family would go to one of the local diners to have breakfast after visiting the barber. I loved their blueberry and strawberry crepes. The crepes were light , delicate and stuffed with a creamy filling then topped with tons of fresh fruit.
The key to any great dish is flavor, freshness and eye appeal. After checking out my strawberry crepes recipe I think you will agree it meets all of those elements. If my local diner can make a great tasting strawberry crepe, I figure I can too. Who knows, maybe they use prepared crepes too!
1 package prepared crepes
8 oz mascarpone cheese
1 cup heavy cream
1 pint strawberries sliced thin
1 tsp vanilla extract
1 tsp coffee liqueur
½ cup sugar
½ tsp corn starch
¼ tsp nutmeg
In a small bowl beat together heavy cream, mascarpone cheese, sugar, vanilla, coffee liqueur until mixture forms stiff peaks. Set aside.
In a small sauce pot combine, ¼ cup orange juice 2 tbsp sugar, ¼ tsp nutmeg, ½ tsp corn starch and ½ cup strawberries. Simmer on medium heat until liquid reduces and creates a syrup.
Spoon a nice helping of whipped cream across the middle of a crepe. Layer with sliced strawberries. Fold one end of the crepe over the filling then gently roll up. Work slowly as the crepes are very delicate. Spoon strawberry syrup over the crepe and add a dollop of whipped cream. Enjoy!