Crepes With Strawberry Fig And Balsamic Sauce Recipes

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

CREPES WITH STRAWBERRY, FIG AND BALSAMIC SAUCE

Steps:

• In a medum bowl, whisk flour and milk until smooth. Add egg and sugar and whisk until smooth, about 1 minute. Let stand while making filling.
• In a saucepan over medium-high heat, stir together strawberries, figs and honey. Bring to a boil reduce heat and simmer 10 minutes. Remove from heat, crush strawberries, with a fork and add balsamic vinegar. Cover to keep warm.
• Heat a 10-inch nonstick skillet over medium heat. Melt butter and oil together in a microwave for 30 seconds; stir to blend. When pan is hot, coat it with the oil-butter mixture, using a brush or folded paper towel. Pour 1/3 cup batter batter in pan and swirl pan to coat thinly.
• Cook until bottom is golden and edges start to curl, about 1 minute. Using a heat-resistant spatula flip over and cook other side, about 30 seconds.
• Remove to a platter; cover to keep warm. Repeat with remaining batter.
• Spread with 2 tablespoons strawberry mixture over half a crepe. Fold crepe in half; fold again to form a triangle. Repeat with remaining crepes and top each with 1 tablespoons strawberry mixture. Serve each crepe with 1/4 cup vanilla ice cream.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.