Recipe of the Week: Strawberry Mint Crepes
Delicate and so delicious, I love to make crepes with my grandchildren. They have become experts at flipping the crepes and catching them with cheering from the whole family. Crepes can be made ahead and kept frozen for up to three months. Alternate parchment paper in between the layers before freezing them. Serves 10. (Chef tip: To clarify butter, place butter in a small pan and melt at low heat. Gently poor liquid butter out of the pan in a liquid measuring cup, leaving the milk solid at the bottom of the pan behind.)
Clarified butter, for pan
FOR CREPES:
1/2 cup whole milk
2 large eggs
1/4 cup mineral or soda water
2 tablespoons unsalted butter, softened
1 cup all-purpose flour or Wondra instant flour, sifted
1 tablespoon granulated sugar
1/4 teaspoon salt
FOR STRAWBERRIES:
2 cups fresh strawberries, sliced
2 teaspoons limoncello
2 teaspoons fresh mint, chopped
1/4 cup sugar
FOR WHIPPED CREAM:
2 cups heavy cream, chilled
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
In a large chilled mixing bowl, whip heavy cream, confectioner’s sugar and vanilla extract until stiff peaks form. Place mixture in a pastry bag, fitted with a large star tip and refrigerate until ready to use. Mix strawberries with sugar. Add the limoncello and mint, and set aside.
Combine milk, water and eggs in food processor or blender. Add flour, sugar and salt. Blend on low speed until very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand in the refrigerator at least one hour and up to two hours, stirring occasionally.
Heat a 10-inch nonstick skillet over high heat. Brush very lightly with clarified butter. Transfer batter to small pouring cup. Working quickly, pour batter about 2 ounces at a time into the center of the hot skillet; tilt skillet to spread batter around skillet.
Reduce heat to medium-high and cook crepe until yellow on top and bottom is speckled brown, about two minutes. Loosen sides of crepe with spatula and turn over and cook one more minute. Turn out onto parchment paper. Cover with parchment paper. Repeat with remaining batter, brushing pan occasionally with clarify butter and layering crepes between parchment paper.
Place a crepe on a clean work surface and fill with prepared strawberries. Fold crepe in half and fold again into a triangle, repeat with remaining crepes. Top strawberry crepes with whipped cream. Serve immediately.