The Pioneer Woman Tasty Kitchen
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Berries and Cream Crepes

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Level: Intermediate

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Description

Sweet crepes filled with strawberries and whipped cream and drizzled with fresh berry sauce.

Ingredients

  • 3 cups Hulled And Halved Fresh Strawberries
  • ½ cups Granulated Sugar
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • 4 whole Large Eggs
  • 1 cup Whole Milk
  • ½ cups All-purpose Flour
  • 1 Tablespoon Granulated Sugar
  • ¼ teaspoons Kosher Salt
  • 4 Tablespoons Unsalted Butter, Cut Into 8 Pieces
  • ½ cups Heavy Cream
  • ¼ cups Powdered Sugar, For Dusting

Preparation

1. Combine the strawberries, 1/2 cup of sugar, lemon zest, and lemon juice in a food processor and blend until smooth. Set aside.

2. Combine the eggs, milk, flour, 1 tablespoon of sugar, and salt in a blender and blend until smooth.

3. Melt 1 piece of butter in a 10-inch nonstick skillet over medium-low heat. Add 1/4 cup of batter to the pan and tilt the pan so that the batter evenly coats the bottom of the pan. Cook for about 1 minute, until the batter is set. Working quickly and gently, use a spatula to flip the crepe. Cook for another minute, until lightly browned. Remove cooked crepe to a plate. Repeat with the remaining pieces of butter and crepe batter.

4. Meanwhile, place the cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Gently fold 1/2 cup of the reserved strawberry sauce into the whipped cream.

5. Place one crepe on a work surface. Spread about 2 tablespoons of the whipped cream mixture over the surface of the crepe, leaving a 1/2-inch border. Fold the crepe in half, tucking in the edges, and roll into a tube shape. Repeat with the remaining crepes and whipped cream.

6. Drizzle the crepes with the remaining strawberry sauce and dust with powdered sugar.

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