Deliciously Sweet Gluten-Free Crepes
Gluten-Free Strawberry-Creme Crepes with Fresh Summer Berries
1 lb. fresh strawberries, stems removed and cut into 1/4 inch pieces
1/3 cup granulated sugar
8 oz. mascarpone cheese
2 Tbs. unsalted butter, room temperature
zest of 1/2 lemon
2 Tbs. fresh lemon juice
1 pkg. Marie Antoinette’s Gluten-Free Crepe Mix, prepared according to pkg. directions, in a batter bowl (you will need milk, eggs, vanilla, and melted butter)
Butter, for cooking the crepes (may substitute oil or nonstick spray, as desired)
Assorted summer berries and powdered sugar, for garnish
Toss the diced strawberries with the sugar in a large bowl, letting the strawberries macerate for 1-2 hours, or even overnight in the fridge.
After macerating, spoon half of the strawberries into the bowl of a food processor; purée until smooth. Add the mascarpone cheese and process once more until smooth and creamy; refrigerate until ready to use.
Place the butter into a small saucepan over medium heat. When the butter is melted, add the remaining strawberries, along with any strawberry juices that have accumulated, plus the lemon zest and juice, stirring to combine.
Cook over medium heat - medium high heat, whisking often until the strawberries are very soft and the sauce has become thick and syrupy, 8-10 minutes; set aside and let cool slightly.
To assemble the crepes, melt a bit of butter in a nonstick skillet over medium heat; swirl to coat the pan with butter. Using a measuring cup, add 1/4 cup of prepared crepe batter to the center of the pan, listening for a bit of sizzle.
Lift the skillet, swirling it so that the batter spreads out thinly, spreading evenly to the edges of the pan. Cook for 45-60 seconds or until the bottom of the crepe is lightly browned before flipping over; cook the crepe an additional 20-30 seconds, or until nicely browned. Repeat with the remaining crepe batter.
Place the warm crepes onto a plate as you cook them, preparing to immediately fill them with the prepared strawberry creme mixture. (Or, if you are making the crepes ahead, stack them with sheets of parchment paper in between to separate them more easily later.)
To fill the crepes, spread a spoonful or two of the strawberry creme over one half of each crepe, then drizzle a little of the strawberry sauce on top. Fold the filled crepe into quarters, placing each one onto a platter or individual serving plates.
To serve, drizzle each prepared crepe with more strawberry sauce, fresh berries and powdered sugar. Enjoy at once!
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