Strawberries Savannah With Chocolate Crepes |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 7 |
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These make an elegant breakfast treat or can be served for dessert. I personally prefer to serve them as a dessert. I have included a quick dessert crepe recipe as well. The crepe recipe will yield about 18 to 22 crepes. They are great to allow them to cool down, place wax paper between them, stack and place in ziplock bag in the freezer. This recipe comes for a 1976 vintage Crepe Cookery cookbook. Ingredients:
1 quart fresh strawberries, washed, hulled and quartered |
1/3 cup powdered sugar, plus |
2 tablespoons powdered sugar, divided |
1/3 cup orange juice or 1/3 cup orange liqueur |
1/2 cup heavy cream |
1/2 cup sour cream |
1/4 teaspoon mace |
12 -14 crepes |
3 eggs |
1 cup flour |
2 tablespoons sugar |
2 tablespoons cocoa |
1 1/4 cups buttermilk or 1 1/4 cups sour milk |
2 tablespoons butter, melted |
Directions:
1. Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
2. Cover and refrigerate several hours.
3. In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
4. Beat mixture until it begins to thicken.
5. Spoon strawberries and juice onto cooled, cooked crepes, fold over.
6. Top with whipped cream.
7. For the crepes, combine ingredients in blender jar.
8. Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
9. Refrigerate batter for at least 1 hour.
10. Cook on preheated crepe pan as per manufacturers instructions.
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