The Magic Pan Strawberry Crepes Supreme

Posted by LladyRusty at recipegoldmine.com - April 29, 2001

Source: Posted by Gene - Thursday, 24 August 2000 5:48 am - Chicago Magazine, annual restaurant issue

Basic Crepes:
1 cup flour
3 eggs
1 1/2 cups milk
1/4 cup oil or melted butter
Pinch of salt

Filling, garnish and assembly:
4 cups sliced fresh strawberries
    (keep 6 berries whole for garnish)
1/2 cup brown sugar
1 cup sour or whipped cream
Powdered sugar
1/2 cup brown sugar (again)
6 cooked crepes (if you have
    made 12, freeze the rest)

Basic Crepes: Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, beating until smooth; batter will have the consistency of thick cream. Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. Makes 12 crepes.

Filling garnish and assembly: Slice berries no more than 1 or 2 hours before serving. They must not be bruised or mushy. Toss them very gently with 1/2 cup brown sugar.

At serving time drain berries and place 2/3 cup in center of each crepe. Top each with 2 tablespoons sour or whipped cream. Sprinkle each with 1 teaspoon brown sugar. Fold sides of crepe over center to enclose. Sprinkle with powdered sugar. Top each crepe with 1 tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon brown sugar and top with a whole strawberry.

Servings: 6