Ingredients
2 pints’ Strawberries
1/4 cup Sugar
1/8 cup Water
1/4 + 1/8 cups Powdered Sugar
1 cup Heavy Cream
12 oz. Mascarpone
1 tsp Vanilla Extract
Crepes: (Makes 12 crepes, this recipe uses four)
2 cups Flour
4 Eggs
1 1/2 cups Milk
1 cup Water
1/2 tsp Salt
4 Tbsp. melted Butter + 4 Tbsp. Butter
❃❃Serves 4❃❃
Preparation
Slice 2 pints of strawberries. 1 pint for jam and 1 pint for crepes.
Make Jam
In a saucepan add 1 pint of sliced strawberries, 1/4 cup sugar and 1/8 cup water. Cook on medium high to high heat for 10 – 15 minutes. Remove from heat after the mixture resembles a strawberry sauce and cool.
Make Filling & Whipped Cream
Add mascarpone, 3/4 of the remaining strawberries, 1/3 of the jam and 1/4 cup powdered sugar and mix together. Place mixture in crepes in even layer down the middle and roll crepes.
Place heavy cream, 1/8 cup powdered sugar and 1 tsp. vanilla in a bowl and whip on high until stiff peaks form.
Crepes
Mix together 2 cups flour, 4 eggs, 1 cup milk, 1 cup water, ½ tsp salt and 4 Tbsp. melted butter for the crepes.
In a crepe pan or a 10-inch non-stick skillet heat over medium heat and add 1 tsp. of butter swirling it around the pan as it melts (you may need more butter). Add 1/4 cup of batter to pan and swirl pan gently until mixture is spread into an even layer. Once the crepe appears to be slightly brown on edges flip over. This will only take 1-2 minutes.
Remove crepes and place between layers of parchment paper to cool until all the crepes are complete. This should give you 12 crepes.
Assembly
Place stuffed crepe on a serving plate, top with strawberry sauce, whipped cream and some fresh strawberries.