Scarlett WLemon Crêpes with Strawberry Mascarpone Cream
August 21st 2007 09:51
Lemon Crepes with Strawberry Mascarpone Cream
About Crêpes
Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead used to construct a great variety of desserts by being rolled around various fillings, layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in similar ways but filled with various meat, fish, and vegetable preparations.
Unlike leavened pancakes, crêpes may be made in advance, covered and refrigerated, and used as needed. When the crêpes are filled and rolled or folded, the side that was browned first, which is the most attractive side, should be on the outside.
INGREDIENTS
grated zest and juice of 1 lemn
1 cup sliced fresh strawberries
sugar as needed
For the crepes
100 gm flour
1 tablespoon sugar
3 eggs
25 gm butter, melted
1 cup milk
cooking oil as needed
For strawberry cream
1 cup mascarpone cheese, lightly whipped
½ cup strawberry sauce
For the strawberry sauce
225 gm fresh strawberries
1 tablespoon lemon juice
50 gm sugar
1 tablespoon brandy
1. To make the crêpes, sift the flour and sugar together into a bowl.
2. Add the eggs and mix until smooth.
3. Pour in the milk gradually and stir to form smooth batter.
4. Cover with plastic film, leave for ½ hour.
5. Add melted butter and blend well.
6. To cook the crêpes, heat a crêpe pan over moderately high heat. Brush lightly with cooking oil and pour off any excess.
7. Pour in a small ladle of batter into the pan. Swirl in the pan to coat the bottom with a thin coating.
8. Cook both sides until golden brown.
9. Turn out onto a parchment-lined tray. Cool.
10. Repeat with the remaining batter, brushing the pan as necessary with oil. Cool and set aside.
11. To prepare the Strawberry sauce, purée half of the strawberries with the lemon juice in a blender, blend to a smooth purée.
12. Strain through a sieve with a ladle to remove the pips. Set aside.
13. Dice the rest of the strawberries.
14. Add in the sugar.
15. Bring to the boil, still stirring, then add the diced strawberries, cook for 2 minutes.
16. Pour the brandy into the purée. Set aside.
17. To prepare the Strawberry cream, in a large bowl, whisk together the mascarpone cheese, sugar and strawberry sauce until smooth.
18. Place the crepe flat, using a pastry bag, pipe the strawberry cream on top.
19. Roll the crepe up.
20. Mix the sliced strawberries with lemon juice and sugar in a bowl, blend well.
21. Ladle a ring of strawberry sauce onto each plate. Arrange two crepes on each plate. Garnish with sliced strawberries and mint leaves.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
| 102 |
| Vote |
subscribe to this blog
