Fresh berries top crepes

RECIPE FINDER

RecipeFinder

January 21, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Amanda Fletcher of Indian Head, Pa., requested a recipe for crepes with strawberry topping.

Michele Movius of Fayetteville, N.C., responded with the recipe that she said was from a large recipe collection that began many years ago in her childhood.

Recipe requests

June Freeberg of Union, Ill., is seeking a recipe that she has when her family goes to the Feast of the Hunter's Moon held in September in Lafayette, Ind. "It is a thick soup, no meat, cooked in huge black pots." She said the dish was "called either Spoonables or Noodables."

Mary W. Klauck of Rapid City, S.D., wrote, "I'd appreciate a recipe for the dipping sauce served with coconut shrimp like that at the Red Lobster."

Crepes With Strawberry Topping

Makes 8 servings

STRAWBERRY TOPPING AND FILLING:

2 1/2 pints fresh strawberries, washed, hulled and sliced

3/4 cup packed light-brown sugar

2 cups sour cream or whipped cream

confectioners' sugar to taste

whole strawberries, for garnish

CREPES:

3 eggs

1 cup unsifted all-purpose flour

1/8 teaspoon salt

1 cup milk, or slightly less

2 teaspoons butter or margarine, melted

Combine strawberries and brown sugar in a medium bowl. Toss to coat and refrigerate.

To make crepes, in a medium bowl beat eggs well with a fork until frothy. Add flour, salt and milk, beating until smooth. Refrigerate, covered, until ready to use, at least 30 minutes.

To cook crepes, slowly heat an 8-inch skillet with sloping sides or a crepe pan until a drop of water sizzles and rolls off. For each crepe, brush pan lightly with butter. Pour in about 1/3 cup batter, rotating the pan quickly to spread batter completely over the bottom of the skillet.

Cook until lightly browned on bottom, about 30 seconds. Turn and brown on other side. Turn out onto serving platter (or keep warm in oven while making rest of crepes). Fill each crepe with 1/2 cup strawberry mixture. Top each with 3 tablespoons sour cream or whipped cream. Fold crepe over.

Spread small amount of remaining strawberry mixture over crepes. Sprinkle with confectioners' sugar. Garnish with more sour cream or whipped cream and whole strawberries. Serve at once.

Tester Laura Reiley's comments: "Add just enough milk to make a batter that coats the back of a wooden spoon. It shouldn't be as thick as pancake batter. If you make all the crepes at one time, be sure to keep them warm on a plate covered with a cloth in a low-heat oven. [You may even want to separate the layers of crepes with rounds of waxed paper if they seem to be sticking to each other.]

"The edges will dry out if you don't cover the plate. If you use sour cream, I would suggest sweetening it with 1/4 cup sugar and maybe a little vanilla extract. It seems too tart plain. The light-brown sugar gives the strawberries a deep, homey sweetness that complements the delicate crepes."

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