Chocolate Chip and Strawberry Crêpe
2 cups sugar
3/4 cup orange juice
2 pounds Fresh California strawberries, stemmed
6 tablespoons Gran Marnier
Crêpes
1 pound cream cheese
1/2 cup sour cream
1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces fresh California strawberries, sliced
48 each 6-inch plain crêpes
1 1/2 cups butter
As needed fresh California strawberries, sliced
1/2 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces fresh California strawberries, sliced
48 each 6-inch plain crêpes
1 1/2 cups butter
As needed fresh California strawberries, sliced
Directions
To make Strawberry-Grand Marnier Sauce, in saucepan, heat sugar and orange juice until sugar dissolves; cool. In blender, purée strawberries with orange juice mixture and Grand Marnier. Strain.
Yield: 6 cups Crêpes
To assemble crêpes, in electric mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla until smooth. Add chocolate chips; mix just until chips are evenly incorporated. Lay 1 crêpe on work surface. Place 1 tablespoon cream cheese mixture in center of crêpe, top with 3 or 4 slices strawberry. Fold up bottom edge of crêpe, fold in both sides and roll up to form a rectangular package. Repeat with remaining crêpes. Refrigerate, covered. Yield: 48 crêpes For each serving, to order, in sauté pan, melt 1 tablespoon butter over medium heat. Cook 2 crêpes about 4 minutes on each side or until golden brown and warmed through. Place crêpes on plate; spoon 1/4 cup Strawberry-Grand Marnier Sauce on top. Garnish with sliced strawberries.
To assemble crêpes, in electric mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla until smooth. Add chocolate chips; mix just until chips are evenly incorporated. Lay 1 crêpe on work surface. Place 1 tablespoon cream cheese mixture in center of crêpe, top with 3 or 4 slices strawberry. Fold up bottom edge of crêpe, fold in both sides and roll up to form a rectangular package. Repeat with remaining crêpes. Refrigerate, covered. Yield: 48 crêpes For each serving, to order, in sauté pan, melt 1 tablespoon butter over medium heat. Cook 2 crêpes about 4 minutes on each side or until golden brown and warmed through. Place crêpes on plate; spoon 1/4 cup Strawberry-Grand Marnier Sauce on top. Garnish with sliced strawberries.
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