Strawberries and Cream Crepes With Orange Liqueur - Guide Recipe

Strawberries and Cream Crepes With Orange Liqueur - Guide Recipe

I have a thing for Macerated Strawberries of any kind. Orange liqueur with strawberries makes them so syrupy and extra special… and combining them with cream for this was a definite arrow in to Cupid’s heart.

These Crepes are not the super thin ones that leave you reaching for more food after 5 seconds. These crepes had a filling kick.

But that creamy macerated strawberry filling — made with a splash of Cointreau for an added touch of romance made these Crepes that.much.extra.special. I love the hint of Vanilla in these Crepes. Of course , you have to add the liqueur to soak into the strawberries , because it really just takes them to a whole other place of Romeo and Juliet with a happy ending. (Just kidding. You can skip the Cointreau if you’re not a fan….but if you are — pour it in people. Just pour it in).

Macerated Strawberries and Cream Crepes
Fluffy Vanilla Crepes enveloping juicy , sweet strawberries soaked with a hint of Cointreau , mixed into a thick and creamy filling for an added hint of romance.

Ingredients
Macerated Strawberries and Cream:

• 2 cups strawberries , washed and divided
• 2 tablespoons natural sweetener or sugar of choice
• 1 - 2 tablespoons Cointreau (adjust to your tastes)
• 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
• 2 tablespoons (extra) sugar or sweetener of choice
• 1 teaspoon vanilla extract

Crepes

• 3 large eggs
• 2 tablespoons oil/ (or reduced fat butter , melted)
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1 1/4 cup skim/low fat or almond milk
• 1 cup plain; light spelt or all-purpose flour

Instructions
For strawberries.

• 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

For 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.

For Strawberries And Cream:

• 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.

Recipe Adapted : strawberries and cream crepes with orange liqueur @ cafedelites

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