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Strawberry Crêpes with Raspberry Coulis

Prep Time 45 minutes
Cook Time 25 minutes

Ingredients

  • 1 recipe crepes recipe below
  • 1 recipe raspberry coulis recipe below
  • 2 pounds fresh ripe strawberries, stems removed and sliced
  • 8 oz. mascarpone cheese
  • 1 tablespoon granulated sugar
  • 1 cup heavy cream whipped and sweetened with 1 tablespoon powdered sugar

Crêpes

  • 1 cup flour
  • 2 large eggs
  • 1 ¾ cup milk
  • ½ teaspoon salt
  • ½ stick butter 2.oz for cooking crêpes in a frying pan

Raspberry Coulis

  • 12 oz. fresh raspberries
  • ½ cup granulated sugar
  • 2 tbsp water

Sweet Mascarpone Filling

  • 8 oz mascarpone
  • 1 tbsp granulated sugar Blend together with a spoon or fork. Set aside.

Instructions

  • Beat eggs, milk, and salt in a bowl. With wire whisk, stir in flour and blend until smooth. The batter should be rather thin.
  • Heat a small amount of butter over medium heat in an 8-10-inch crepe pan or a frying pan with very shallow sides.
  • Drop batter by a soup ladle into the center of the pan and holding the handle, swirl the pan to get the batter to fill in the bottom of the pan.
  • Cook until the crepe looks bubbly and it set enough to flip. This will take about one minute or so.
  • Flip with a large rubber spatula. Cook the second side for just about 30 seconds.
  • The Crepes will be like very, very thin pancakes. Repeat until all crepes are cooked. Place each cooked crepe in between sheets of waxed paper until ready to use. These can be made up to two days ahead and refrigerated.

Raspberry Coulis

  • Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
  • Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
  • Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. The mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve.

To Assemble Crêpes:

  • Working in batches, lay each crêpe out flat on a cutting board. Spread one-half of the crepe with the mascarpone cheese mixture. Arrange sliced strawberries on top of the cheese.
  • Fold the crepes in half or in quarters. Spoon whipped cream over the top and drizzle raspberry coulis over the whipped cream.

Video

Author: Suz