Macerated Strawberries and Cream Crepes

• Produce

  • 2 cups Strawberries

• Refrigerated

  • 3 Eggs, large
  • 1 1/4 cup Low fat or almond milk, skim

• Baking & Spices

  • 1 cup Spelt or all-purpose flour, plain light
  • 2 tbsp Sugar
  • 2 tbsp Sugar or sweetener
  • 2 tbsp Sweetener or sugar, natural
  • 2 tsp Vanilla

• Dairy

  • 1 1/2 cups Cooking cream, reduced fat
  • 2 tbsp Oil/ (or reduced fat butter

• Beer, Wine & Liquor

  • 1 tbsp Cointreau

Found on cafedelites.com

Description

Ingredients

• 2 cups strawberries, washed and divided
• 2 tablespoons natural sweetener or sugar of choice
• 1 - 2 tablespoons Cointreau (adjust to your tastes)
• 1½ cups reduced fat cooking cream (Philadelphia) or Greek yogurt
• 2 tablespoons (extra) sugar or sweetener of choice
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 tablespoons oil/ (or reduced fat butter, melted)
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1¼ cup skim/low fat or almond milk
• 1 cup plain; light spelt or all-purpose flour

Directions

• Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
• Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
• Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
• Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
• Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
• Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

Nutrition